4 (170g each) haddock fillets (skinned and cleaned)
1 diced shallot
1 dash white wine
Place the trimmings of leek and onion in a pot with the garlic, bouquet garni, fish bones, wine and water. Bring to the boil, reduce to a simmer and cook for 15mins, season and pass through a fine strainer.
Add the diced potato to the stock and cook for 3mins then add the onion and cook for a further 2mins. Next add the leek and smoked fish and just bring to a simmer, correct seasoning and finish with chopped chives.
Place the diced shallots and white wine in a shallow pan, placed the seasoned haddock fillets on top, bring to a simmer , cover with a lid and cook gently for 3 mins, remove from the heat and drain the fish, keep warm.
Pass the cooking liquid into the broth, through a fine strainer.
To plate, ladle the broth into the bowls, place a swirl of noodles in the centre and place the haddock fillet on top.