Smoked fish is a perfect accompaniment to leek and potato soup. Make the soup with fish stock rather than vegetable stock. The fish brings a delicate flavour to the basic soup making it ideal for warmer days.

Whatever fish you use, buy it filleted or keep an eye out for any bones as you cook it.

The choice of fish is yours, we would recommend smoked cod or haddock. But even regal smoked sturgeon can be used (if you have the cash!) as can smoked swordfish, halibut, trout or salmon.

SERVINGS	Four main meals, six starters
PREPARATION TIME	18 minutes
SLOW COOKING TIME	30 minutes
FREEZES?	Yes

INGREDIENTS

Top quality fish comes from your local fishmonger. If you have one near you then give them a try rather than the supermarket. Remember, when buying smoked fish many have a dye in them to make them look yellow. This does nothing for the flavour, you are simply eating a needless chemical. Go for natural white coloured smoked fish wherever possible.

Ingredient Metric Imperial American

Two small leeks trimmed 250 grams 9 oz

One medium potato 225 grams 8 oz

Medium onion 1

Chunky smoked fish 225 grams 8 oz

Fish stock 750 ml 1¼ pints 3¼ cups

Crème fraiche 150 ml ¼ pint ¾ cup

Butter 2 tbspns 2½ tbspns

Bay leaf 1

Medium curry powder 2 pinches

Parsley or chives To decorate

Salt and pepper To taste

ADDITIONAL INGREDIENTS

If you want a spectacular topping then buy an additional 200 grams / 7 oz of smoked fish. Whilst the soup is cooking, simmer the fish in milk for a few minutes until it is cooked and flaky. Flake layers of the fish on top of each portion of soup when you serve it.

PREPARATION

Finely chop the leeks and onions. Wash the chopped leeks.
Peel and chop the potatoes into small cubes.

Skin and finely chop the smoked fish.

If using stock cubes, dissolve them in hot water.

COOKING

1. Melt butter in a pan on a medium heat.

2. Turn the heat to low then add the leeks, onion, potatoes and bay leaf. Cook on the low heat for 10 minutes. Turn the ingredients twice whilst cooking. Don't let the ingredients "brown".

3. Add the fish stock, salt and pepper to the pan and cook for a further 20 minutes until the potatoes are softened and cooked through.

4. Blend the soup in a food processor until smooth.

5. Stir in the curry powder, crème fraiche and fish, then cook for another two minutes to warm them up. Remove the bay leaf. Taste and add more salt and pepper if required.

6. Serve the soup in into warm bowls. Decorate with the chopped chives or a couple of sprigs of parsley. Alternatively, if you have bought the optional extra portion (see additional ingredients above) of fish, then flake bits of it into the centre of each bowl of soup.

SERVE WITH?

Half a stick of French bread.