Potato Smoked Haddock and Leek Soup

Ingredients:

600g peeled Roosters, cut into large dice (2cm)
600g undyed smoked haddock
1 finely chopped onion
3 sliced leeks
750ml water
75ml double cream
25g butter
4 sliced spring onions
bouquet garni

How to make:

• Place the haddock, chopped onion, and bouquet garni into a saucepan. Cover with water and bring to a simmer. Skim the surface of any froth and simmer for 5 minutes.
  
  
• Lift the haddock from the pan and remove any skin and bones. Flake the haddock and return the skin and bones to the water. Simmer for 20 minutes.
  
  
• Strain the fish stock.
  
  
• Melt the butter in a heavy saucepan, add the washed and sliced leeks, and cook until just soft. Then add the potatoes and cook for another 3 minutes.
  
  
• Add the fish stock and simmer gently until potatoes are tender.
  
  
• Add the double cream and bring to the boil.
  
  
• Add the haddock and check for seasoning.
  
  
• Divide into bowls and sprinkle the spring onions on top.

Serves 4

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