Ingredients:
- 1 Smoked haddock fillet
- 500ml fish stock
- 150ml full fat milk
- 2 sprigs fresh thyme
- 2 bay leaves
- 50g butter
- 1 onion, chopped
- 2 stocks celery chopped
- 200g potatoes, diced
- 100 g peeled prawns
- 100ml cream
- fresh parsley
- pinch cayenne pepper
Instructions:
- place haddock, stock, milk and herbs in a frying pan. Bring to the boil and simmer gently for 5 minutes.
- Strain and reserve stock. Skin and flake the fish.
- Melt butter in a saucepan, and gently fry onion and celery until soft.
- Add potatoes and poaching liquid. Bring to the boil, then simmer gently for 15 minutes.
- Stir in the prawns and cook for 2 minutes.
- Add flaked fish, cream and parsley and cook for 2-3 minutes.
- Dust with cayenne pepper.
Serve with crusty bread and butter.