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Smoked Haddock Bouillabaisse

 


Smoked Haddock Bouillabaisse

Prep Time ~ 25min Cooking Time ~ 20min
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6

Tip ~ This substantial soup is served with the crusty pesto garlic bread which makes it a meal in itself.


Ingredients

50g / 2oz butter

1 leek trimmed and thinly sliced

1 carrot, cut into 1cm / ½ inch cubes

250g / 9oz potatoes cut into 1 cm / ½ inch cubes

40g / 1 ½ oz plain flour

568ml / 1 pint hot fish or vegetable stock

568ml / 1 pint whole or semi skimmed milk

500g / 1lb 2oz undyed smoked haddock, skinned and cut into bite-sized pieces

2 tbsp fresh dill, chopped

Salt and black pepper

 

For the pesto garlic bread

50g / 2oz butter, softened

1 garlic clove, crushed

50g / 2oz freshly grated parmesan cheese

2 tbsp green pesto (shop bought is fine or homemade if you prefer)

2 tbsp chopped fresh flat leaf parsley

2 ready to bake baguettes

 

Method

  • Preheat the oven to 200C / Gas 6.
  • Heat the butter in a large pan, add the leek and carrot and fry over a high heat for a minute, stirring.
  • Add the potatoes, tossing to combine, and then sprinkle over the flour, cook for a couple of minutes, stirring.
  • Gradually pour in the stock, stirring until smooth after each addition. Simmer for a few minutes until thickened. Season with pepper, no salt at this stage.
  • Bring to the boil, cover and simmer for about 10 minutes until the vegetables are tender.
  • Meanwhile make the pesto garlic bread. Place the butter in a small bowl with the garlic, Parmesan, pesto and parsley. Mix until well combined.
  • Slice each baguette into six diagonal slices, spread half of the butter mixture between each slice and reassemble the baguettes on a foil covered baking sheet.
  • Spread any remaining butter mixture over the top of the baguettes and bake for about 8 - 10 minutes until the baguettes are lightly browned and hot.
  • Pour the milk into the stock and cooked vegetable mixture, stirring until smooth, then add the smoked haddock and simmer gently for about 5 minutes until the fish is just cooked through and tender.
  • Season to taste and stir in the dill.
  • Break up the garlic bread into slices and pile into a bowl then serve with the fish bouillabaisse.