Prep 20 mins
Cook 45 mins
I've messed around with ingredients / ways of cooking this & found this to be as good as any.
- 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)
- Heat milk in a large pan (I use a wok) until just below simmering.
- Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
- Allow to cool & flake the fish, into a bowl & cover.
- Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
- Meanwhile fry the streaky bacon until crispy.
- Remove with a slotted spoon & add to the pan.
- Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
- Raise the temp & simmer until the potatoes are about cooked (20 mins).
- Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
- Add the butter & cream & stir until butter has melted.
- Add smoked paprika & cayenne pepper to taste.
- Serve with crusty white farmhouse bread.
This was really satisfying, and very easy. The only thing I substituted (for the onion) was three leeks, chopped, which I simmered in the milk the fish had been cooked in. I used some anchovy paste when tasting for seasoning just to enrich the flavour. Delicious!