200g smoked haddock
1/2 pint milk
2 large potatoes
1 tbsp butter
1 tbsp oil
1/2 pint boiling water
1/2 tsp nutmeg
1 veg stock cube (I used kallo)
1 tin sweetcorn
handful of parsley leaves to garnish
Cover the haddock with the milk in a frying pan and slowly heat to a simmer, then switch off. Turn the fish over after 5 mins.
Meanwhile peel the potatoes and finely dice. Wash and chop the leeks. Heat the butter and oil in a large saucepan and add leek and potatoes, stirring frequently.
Lift the haddock out of the milk and put on a plate; pour the haddock milk into the saucepan with the leeks and potato. Add the nutmeg. Mix the stock cube with the boiling water and add to the pan. Drain and add sweetcorn.
With your fingers, gently flake the haddock off the skin, carefully avoiding any bones.
Once the potato cubes in the soup are tender, add the flakes of fish. Using a stick blender carefully blend some of the soup; don’t continue until all the texture has gone.
Season to taste, and serve topped with chopped parsley and toasted buttered bagels or some crusty bread.