Ingredients for 8

400g of Scottish smoked haddock
200g roughly chopped onion
100g butter
800g potatoes
500ml milk
1.5 litre stock
200ml cream
seasoning
chopped parsley

Method

1. Peel, boil and mash potatoes.
2. Simmer fish, onion and seasoning in stock for 20 minutes. When cool enough to handle, remove skin and bones and flake the fish.
3. Strain the fish stock into the mashed potato and add the cream and milk. Bring to the boil and add the fish.
4. Adjust the seasoning and add the butter and parsley.

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Ingrediants for 4>! 300g smoked haddock fillets 400g potatoes 150g leeks 50g shallots 1 litre fish stock 250ml cream 25g butter chopped chives to garnish !!<Method

1. Chop the leeks and shallots then
sweat in the butter
2. Add half the smoked hake, fish stock and
potatoes, and simmer until cooked
3. Puree with a food processor
4. Add remaining smoked hake and cream,
then bring to boil
5. Adjust seasoning, add the chopped chives
and serve



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ingredients for 4
225g (8oz) crabmeat, white and brown,
fresh or defrosted
25g (3.4oz) butter
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
55g (2oz) rice
300ml (10fl oz) fish or chicken stock
600ml (1 pint) milk
30ml (2tbls) Thai fish sauce
salt and black pepper
15ml (1tbls) fresh chopped parsley
method
1. Melt the butter in a large saucepan.
2. Add the onion, carrot and celery and cook for 3-4
minutes, stirring occasionally. Do not allow to burn.
3. Stir in the rice and cook for 1-2 minutes.
4. Add the fish stock and milk and bring to the boil.
Reduce the heat and simmer for 15-20 minutes or
until the rice and vegetables are cooked.
5. Puree the soup in a liquidiser or blender. Return to
the pan and stir in the crabmeat and fish sauce.
Heat gently for about 5 minutes, taste and adjust
seasoning.
6. Serve sprinkled with chopped parsley.