Things You'll Need:
- 2 smoked haddock fillets, bones removed
- Large saucepan
- 3 ¾ cups homemade vegetable stock
- 2 bowls
- Sieve
- ¾ lb. fingerling potatoes, sliced
- Medium saucepan
- Colander
- 3 tbsp. unsalted butter
- 2 leeks, chopped (white parts only)
- ¾ cup fresh yellow corn kernels
- 1 ¼ cups heavy cream
- Sea salt (to taste)
- Cracked black pepper (to taste)
- ¼ cup fresh parsley, chopped
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Step 1
Put the fish fillets in a large saucepan next to each other and pour the vegetable stock over the top. Bring to a boil and then remove the saucepan from the heat. Cool at room temperature.
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Step 2
Remove the skin from the fish once it is cool enough to do so. Break the fish into smaller portions with your hands and reserve in a bowl until needed.
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Step 3
Pour the broth through a fine sieve to remove small pieces of fish. Reserve one cup of the liquid in a measuring cup or bowl.
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Step 4
Put the potatoes in a medium saucepan and cover with salted water. Bring to the boil and cook until tender, about 10 to 12 minutes. Drain the potatoes in a colander and set aside.
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Step 5
Heat the butter in a large saucepan over medium-high heat. Add the leeks and cook for three to five minutes, being careful not to brown them. Add the reserved broth and bring to the boil.
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Step 6
Add the potatoes and corn to the large saucepan containing the leeks. Simmer for three to five minutes over medium heat. Add the heavy cream to the saucepan and season with sea salt and cracked black pepper to taste.
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Step 7
Stir in the pieces of haddock along with chopped fresh parsley and cook for two to three minutes over low heat. Transfer to individual serving bowls and serve immediately.
