Creamy smoked haddock and prawn soup

Preperation time: 15 mins
Cooking time: 30 mins
Serves: 4

Recipe Ingredients

450g smoked haddock;
600ml milk;
300ml water;
1 bayleaf;
freshly ground black pepper;
25g butter;
1 small onion, peeled and finely chopped;
350g potatoes, peeled and finely chopped;
100g cooked peeled prawns;
2 tbsp freshly chopped parsley;
freshly grated nutmeg to garnish.

Recipe Method

Place the haddock in a large pan with the milk, water, bayleaf and season with pepper. Bring to the boil then cover and simmer for about 10 minutes until the fish flakes easily.

Meanwhile heat the butter and cook the onion for about 2 minutes. Add the potatoes and cook for a further 3 minutes.

Using a slotted spoon, remove the fish from the milk (keep for later) and transfer to a plate. Flake the haddock using a knife and remove any bones.

Pour the milk mixture into the pan with the onion and potato. Season and bring to the boil. Cover and simmer for 10 minutes or until the potatoes are soft. Remove the bayleaf. Add two-thirds of the haddock to the pan. Transfer to food processor and process until smooth.

Rinse the pan and return the soup. Stir in the remaining haddock and prawns. Heat gently for about 5 minutes until the prawns are warmed through. Grate some nutmeg over the top to serve.