Serves 4
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  1. Melt the butter in a pan set over a low heat, then sweat the leeks and onions with some salt and pepper for 4–5 minutes, until soft. Cooking on a low heat will ensure the leeks and onions don’t take on any colour.
  2. Add the potatoes, milk and stock to the pan. Bring to the boil, then reduce the heat and simmer for 5-10 minutes, until the potatoes are cooked.
  3. Add the smoked haddock and cook for a further 2-3 minutes, until the fish is just cooked. Add the cream and season with salt and pepper, then stir in the chopped parsley. Serve in big, warmed bowls.

Recipe and image courtesy of the Cookery School – Donnybrook Fair, by Niall Murphy

Nutrition Facts

Per serving: 342kcals, 10.4g fat (5.9g saturated), 40.8g carbs, 10.3g sugars, 22.2g protein, 5.4g fibre, 0.649g sodium