PREP TIME: 15 minutes
COOKING TIME: 20 minutes
1 tablespoon olive oil
1 onion, diced
1 large carrot, peeled and diced
1/2 tablespoon fresh thyme leaves
400g smoked haddock
2 large potatoes, quartered
750ml fish or chicken stock
80ml single cream
fresh parsley, chopped
- In a large saucepan, heat the oil over medium heat. Gently cook the diced onion and carrots for 5 minutes, or until slightly softened. Sprinkle over the fresh thyme; stir and add in the stock.
- Add the smoked haddock and cook for 5 minutes in the stock. Use a slotted spoon to remove the fish and set aside until later.
- Add the potatoes and cook in the stock for 15 minutes or so, until tender. Add the cooked haddock back in; pour over the cream and reheat for 5 minutes.
- Season to taste with salt and freshly ground pepper. Sprinkle over fresh parsley and ladle into warm bowls to serve.