Smoked Haddock, Leek and Fennel Soup

Method

1. Place the fish into a deep pot and cover with the milk, bay leaf and 500mls boiling water. Bring quickly to a simmer, then remove from the heat and cover with a lid.

2. Leave for 10 minutes then lift the fish from the cooking liquid with a perforated spoon. Pull the fish into large flakes and strain the liquid.

3. Heat the olive oil and butter in another saucepan. Add the vegetables and garlic, add a pinch of salt and cook slowly over a gentle heat until they begin to soften

4. Pour in the reserved smoked haddock poaching liquid, bring to a boil then reduce the heat. Simmer gently for 10 minutes or until the vegetables are tender.

5. Ladle out half of the soup and liquidise with the crème fraiche then return to the pan with the remainder.

6. Add the flakes of smoked haddock and warm through to a gentle simmer. Check for seasoning and adjust if necessary.

7. Divide between 4 warm bowls, finish with chopped parsley and serve with lots of crusty bread.

Ingredients serves 4

• 450g Smoked Haddock- Skinned & de-boned
• 1 Bay Leaf
• 2 Tablespoons Olive Oil
• 50g Butter
• 2 Onions- Finely chopped
• 2 Leeks- Finely sliced
• 1 small Fennel Bulb – Finely sliced
• 650g Maris Piper Potatoes- Peeled & diced
• 3 Garlic Cloves – Peeled & crushed
• 600mls Milk
• 500mls Boiling Water
• 100mls Crème Fraiche
• Chopped Parsley to finish