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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I've messed around with ingredients / ways of cooking this & found this to be as good as any. Ingredients:
1 kg smoked haddock |
300 g streaky bacon (chopped) |
675 g baby new potatoes |
1 large onion (chopped) |
1 (400 g) can sweetcorn |
900 ml milk |
450 ml fish stock |
80 ml double cream |
25 g butter |
smoked paprika (to taste) |
cayenne pepper (to taste) |
Directions:
1. Heat milk in a large pan (I use a wok) until just below simmering.
2. Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
3. Allow to cool & flake the fish, into a bowl & cover.
4. Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
5. Meanwhile fry the streaky bacon until crispy.
6. Remove with a slotted spoon & add to the pan.
7. Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
8. Raise the temp & simmer until the potatoes are about cooked (20 mins).
9. Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
10. Add the butter & cream & stir until butter has melted.
11. Add smoked paprika & cayenne pepper to taste.
12. Serve with crusty white farmhouse bread.
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