600g smoked haddock fillets
600ml semi skimmed milk
2 small leeks, trimmed, sliced and washed
4 rashers smoked streaky bacon, cut into small chunks
1 large onion, finely sliced
200g frozen or canned sweetcorn
500g floury potatoes, such as Maris Piper, cut into 1cm dice
300ml fish or chicken stock
2 tbsp parsley, chopped
100ml single cream
loaf of crusty bread
Cut each of the haddock fillets in half and place in a large pan. add the milk and bring to a simmer. cover and turn off heat. let sit for 3 minutes and drain, reserving the cooking liquor.
Melt the butter in a large pan. add the bacon and cook for 1 minute. add the leeks and soften over a low heat for 3-4 minutes.
Add the fishy milk to the leeks in the pan. stir in the onions, sweetcorn, potatoes and the stock. bring to a simmer and cook gently for 10 minutes until the potatoes and onions are tender.
Flake the fish into chunky pieces, discarding the skin and any bones. add the fish to the pan along with half the parsley and the cream. heat through gently for 3 minutes
Season with plenty of freshly ground black pepper. sprinkle with the remaining parsley and serve hot with crusty bread.
Can try substituting mussels for the haddock. either use a bag of frozen (and thawed) prepared or 1.5 kg fresh mussels