This warming winter broth with braised haddock is sure to hit the spot.


  • for the broth:
  • fish bones (washed)
  • parsley stalks
  • 1 medium onion (diced)
  • 1 small leek (diced)
  • 1 peeled and diced potato
  • 1 bunch chives (chopped)
  • 1 bay leaf
  • 1 sprig thyme
  • 1 clove garlic
  • for the haddock:
  • 70 g diced smoked haddock
  • 100 ml white wine
  • 200 ml water
  • 150 g noodles (cooked in boiling salted water)
  • 4 (170g each) haddock fillets (skinned and cleaned)
  • 1 diced shallot
  • 1 dash white wine
  • seasoning


  • 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.

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