- 300 ml full fat milk
- 400 water, roughly
- 1 fish stock cube
- 400 g natural smoked haddock fillet on the skin, (roughly)
- 2 large potatoes, peeled and cut into 2cm pieces
- 2 large leeks, finely chopped, then washed really well
- 3 garlic cloves, peeled and chopped
- 2 tbsp plain flour
- 2 tbsp soft butter, heaped
- salt and freshly ground black pepper
- 4 tbsp fresh parsley, chopped
- 200 g tin good quality sweetcorn, well drained
- 100 double cream (optional)
- Place the milk, water and stock cube into a medium saucepan and bring to a simmer.
- Add the haddock fillet and gently poach for 2 to 3 minutes to just cook it through. Then lift out with a slotted spoon and reserve.
- Add the potatoes, leeks and garlic and gently simmer for 10-15 minutes until the spuds are cooked.
- Meanwhile, flake the partially cooked fish off the skin, leaving it in nice chunks.
- Mix the flour and butter really well together. Once the potatoes are cooked, whisk a little of the flour mixture in at a time to the simmering potatoes and leeks until they are nicely thickened. Cook for 1 minute.
- Using a potato masher, gently crush half the potatoes. This gives the soup a broth-like texture.
- Season well, then add the parsley, sweetcorn, cream and cooked haddock and stir through, and simmer for 30 seconds.
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