A delicious main course, ideal in Spring to enjoy with a good glass of white wine.
Preparation time: 20 minutes
Cooking time: 30 minutes
2 tbsps olive oil
2 medium onions, finely chopped
1 medium leek, chopped (white part only)
3 celery stalks finely chopped
2 cloves garlic, sliced
1 glass white wine
350g potatoes peeled and chopped
1 litre vegetable stock
1 pint milk
Half pint double cream
500g natural smoked haddock, without skin or bones
200g grated West Country Denhay Mature Cheddar
2 tbsps chopped parsley
Salt and pepper to season
Extra virgin olive oil for drizzling
1. Poach the haddock in milk and cream for 5 – 6 minutes, and then flake and leave in cooking liquor. Put to one side and allow to cool.
2. Melt butter and oil and gently fry onion, celery, leek and garlic until translucent (about 5 mins).
3. Add the wine and reduce by half.
4. Add potatoes and stock, season, and cook for 20 mins until potatoes start to break up.
5. Remove from heat and add the flaked haddock and milk mixture.
6. Add half of the cheese and taste for seasoning.
7. Divide between six soup bowls and garnish with the remaining cheese, chopped parsley and a little extra virgin olive oil.