Thursday, 4 January 2007


50g butter
1 onion, chopped
2 garlic cloves, chopped
500ml milk
300ml double cream
600g smoked haddock, skinned
1 potato, cubed
100ml dry white wine
Salt & Pepper

Heat the butter in a large pan and gently fry the onion and garlic for about 5 minutes. Add the milk and cream and bring to the boil.
Add thickly sliced smoked haddock, season and bring back to the boil. Simmer for about 5 minutes until the fish is cooked.
Remove the haddock from the pan. Add the potato cubes, wine, 250ml boiling water, a pinch of saffron and simmer gently until the potato is cooked.
Add back the haddock, season and serve.

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