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
- 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.
More by David McCann:
- Venison Burgers with Red Pepper and Onion Salsa
- Coeliac Christmas Trifle
- Medallions of Venison, Roast Root Vegetables and Blackcurrant Sauce