PREP TIME:  15 minutes                        

COOKING TIME: 20 minutes


(serves: 6)

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


  1. 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.
  2. 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.
  3. 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.
  4. Season to taste with salt and freshly ground pepper. Sprinkle over fresh parsley and ladle into warm bowls to serve.

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