Notes
Transport yourself to New England with this delicious smoked haddock stew.
Ingredients
4 rashers smoked streaky bacon, finely chopped
1 tbsp. butter
1 onion, finely chopped
2 leeks, sliced
2 carrots, grated
2 bay leaves
500ml fish stock
50ml dry white wine
300g new potatoes, quartered
150ml creme fraiche
Salt & pepper
2 smoked haddock fillets, cut into large chunks
1 lemon
Small handful flatleaf parsley
Method
Place a saucepan over a medium heat, and add the bacon. Fry until the fat is rendering, and the bacon is starting to crisp.
Add the butter, onion, leeks, carrot and bay leaves and season with salt and pepper. Cook for 10 minutes, until the veg has softened.
Add the potatoes, fish stock and white wine, bring to a simmer and cook for 10 minutes, until the potatoes are tender.
Add the creme fraiche and smoked haddock to the pan and simmer gently for 3 minutes, before removing from the heat and leaving for another 2 minutes.
Serve topped with flatleaf parsley and a lemon wedge.