ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

600g Peeled Roosters, cut into large dice (2cm) 
600g Undyed smoked haddock 
1 Onion finely chopped 
3 Leeks sliced 
750 ml Water 7
5ml Double cream 
25g Butter 
4 Spring onions sliced 
Bouquet Garni

METHOD

1. Put the haddock, chopped onion and bouquet garni into a saucepan, cover with water and bring to a simmer. Skim the surface of any froth, simmer for 5 minutes.
2. Lift the haddock from the pan, remove any skin and bones, flake the haddock and return the skin and bones to the water and simmer for 20 minutes.
3. Strain the fish stock.
4. Melt the butter in a heavy saucepan, add the washed and sliced leeks, cook till just soft, add the potatoes and continue to cook for another 3 minutes.
5. Add the fish stock and simmer gently till potatoes are tender.
6. Add the double cream and bring to the boil, add the haddock, check for seasoning.
7. Divide into bowls and sprinkle the spring onions on top.