Wholesome, hearty soup. Fresh herbs are better if you have them.
a large knob of butter
1 medium leek roughly chopped
1 heaped teaspoon dried thyme
1 small can sweetcorn drained
2 new potatoes each cut into 8 pieces
150g Smoked Haddock skinned and boned
enough milk to cover the fish
3 bay leaves
a few black peppercorns
a heaped teaspoon dried parsley
Maldon sea salt to taste
In a large pan, melt the butter, add the leeks and thyme. Cover with a circle of grease-proof paper big enough to tuck in down around the leeks. Put the lid on and cook for 10 mins.
Then add the sweetcorn and the potatoes. Replace the paper and lid. Cook for a further 10 mins. Meanwhile, place the smoked haddock in a shallow pan pour in the milk to cover, add the bay leaves and a sprinkling of peppercorns. Bring to a simmer for about 6-8 mins. Do not overcook fish switch it off and leave in pan.
Remove the paper from the large pan and discard, also remove the peppercorns and bay-leaf from the shallow pan. Ladle in milk from the fish, add the parsley, bring to a simmer, season to taste. Serve, adding the fish on top if each to finish.