Smoked Haddock Cawl
SHOP SMOKED HADDOCK
What you’ll need
- 400–500g smoked haddock fillets
- 1 tbsp butter
- 1 onion, diced
- 1 leek, sliced
- 2 carrots, chopped
- 2 medium potatoes, diced
- 1 litre fish or light vegetable stock
- 1 bay leaf
- 100ml cream (optional)
- Fresh parsley, chopped
- Black pepper to taste
Let's Cook!
Step 1
In a large pot, melt the butter and gently soften the onion and leek for 5 minutes.
Step 2
Add the carrots, potatoes, bay leaf and stock. Bring to a simmer and cook for 15–20 minutes until the vegetables are tender.
Step 3
Add the smoked haddock (cut into chunks) and gently poach for 5–7 minutes until just cooked and flaky.
Step 4
Stir in the cream if using, season with black pepper (you likely won’t need salt), and remove the bay leaf
Step 5
Scatter over fresh parsley and serve with crusty bread.
