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Ingredients:
- 300g Regal Natural or Yellow Smoked Haddock Boned, fresh or defrosted
- 1 pint of Milk
- 6 rashers of Streaky Bacon, diced
- 8 oz peeled Potatoes, diced
- 1 Leek, sliced
- 1 small can of Sweet corn
- 5ml (1 tsp) Cornflour
- 1 pint of Fish Stock
- 15g (4oz) Mushrooms, sliced
- 2 Celery Sticks, chopped
- 30ml (2 tbsps) Olive Oil
- Handful of Prawns and Mussels (optional)
- Parsley to garnish
Method:
1) Brown the diced bacon in oil, remove from pan and drain on kitchen paper.
2) In the same pan sauté potatoes, mushrooms, leek and finely chopped celery. Add the sweet corn and mix in the corn flour.
3) Add the stock and milk gradually, whilst stirring. Bring to the boil and then simmer gently for 15-20 mins
4) Add the haddock, prawns, mussels or your preferred shellfish (optional) Season with black pepper and rock salt. Add a whirl of fresh cream when serving.
Serve with crusty bread.
Serves 4
