INGREDIENTS
100g undyed smoked haddock fillet cubed
1 x maris piper potato cubed
1 x onion peeled and chopped
1 stick of celery chopped
1 x leeks chopped
2 x cloves of garlic peeled and chopped
Handful of parsley
½ glass of white wine
Small tin of sweet corn
100m double cream
2 x cream crackers
500ml fish stock
Butter
Recipe continues
METHOD
Soften the vegetables in the butter. Add the cubed haddock, wine and fish stock. Bring to the boil then add sweet corn, cream and parsley and blend in mixer. Heat again gently, check seasoning.
Crumble crackers on top to serve.