Ingredients
- 1 medium leek, trimmed, split lengthways, washed and sliced
- 50g butter
- 3 large potatoes, peeled and diced into 2cm chunks
- 800ml chicken stock (use veg stock if you wish)
- 1 fresh bay leaf – lightly crushed, if you have it
- 250g mixed fish, ideally salmon, smoked haddock and one white fish
- 250ml cream
- Salt and pepper
- Some chopped chives or dill to finish
1 Put the leeks into a pot with the butter. Cover and cook on a low heat for five minutes to allow the leeks to steam in their own buttery juices.
2 Add the potatoes, chicken stock and the bay leaf.
3 Bring to the boil and simmer for 15-20 minutes until the potatoes start to break up, then add the fish and cream.
4 Cook gently for five more minutes, before seasoning wth salt and pepper.
5 When ready to serve, scatter over the chives or dill.
