100g smoked haddock fillets and 100g unsmoked, skin on
500ml skimmed milk
500ml vegetable stock
2 thyme sprigs
1 tsp vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 leek, sliced
1 large sweet potato, diced
200g can sweetcorn in water, drained
50g red lentils
small handful parsley, chopped
crusty bread, to serve
Place the fish in a deep frying pan, then
add the milk, stock and thyme. Bring to
the boil and take off the heat; leave until
cool enough to handle. Take out the fish
(reserving the liquid), peel off the skin and
flake the fish onto a plate, to use later.
Meanwhile, heat the oil in a large
saucepan. Gently fry the onion, garlic
and leek for 8-10 mins until soft and
translucent. Add the sweet potato,
sweetcorn and lentils, then pour over
the liquid you cooked the fish in. Bring
to the boil and simmer for 30 mins. Check
the seasoning and semi-blitz with a hand
blender – I like to leave it quite rough.
Add the flaked fish and chopped parsley.
Serve piping hot with some crusty bread.