Prep 10 mins
Cook 20 mins
Fresh herbs will be best in this and you may use any firm white fish in place of the haddock.Clipped from a 1996 cooking magazine.
- 2 tablespoons butter
- 1 1⁄2 medium leeks, thinly sliced
- 8 ounces red potatoes, peeled, cut into 1/2 " pieces
- 2 cups clam juice
- 2 tablespoons fresh thyme, chopped (or 2 tsp. dried thyme)
- 1⁄2 cup heavy cream
- 1⁄2 lb haddock, cut into 1-inch pieces
- salt, to taste
- pepper, to taste
- 2 teaspoons cooked bacon, crumbled, garnish
- Melt butter in a large pot over medium heat.
- Add leeks, cover and allow leeks to sweat, stirring occasionally, until softened a bit, about 3 minutes.
- Add potatoes, stirring about 1 minute.
- Add clam juice and thyme and bring to a boil.
- Cover pot, reduce heat to medium low and allow to just simmer about 6 minutes.
- Add cream, return the mixture to a simmer.
- Add fish and simmer uncovered until potatoes are tender and fish is opaque in the center, approx 5 minutes.
- Sprinkle bacon over each bowl.
- Season well to taste with salt and pepper.