- 2 leeks, green tops only, washed and coarsely chopped
- 50 gm butter
- 1 tbsp olive oil
- 150 gm shallots, thinly sliced
- 4 cloves of garlic, bruised
- 1 bulb fennel, thinly sliced (450 gm)
- 2 cups chicken stock
- 2 cups pouring cream
- 200 ml milk
- 250 gm smoked haddock
- 1For smoked haddock, heat milk in a small saucepan and bring to just below the boil, add haddock, and simmer for 5 minutes or until flaking. Drain haddock and discard milk. Flake haddock into a bowl, discard bones and cover to keep warm.
- 2Meanwhile, cook leek in boiling salted water for 3 minutes or until bright green, then drain and refresh in iced water.
- 3Heat butter and olive oil in a heavy-based saucepan, add shallots and garlic and cook over medium heat for 3 minutes or until soft, then add fennel and cook for another 4 minutes or until fennel is just soft. Add chicken stock and cream and simmer for 15 minutes or until the fennel is tender. Purée fennel and blanched leek in a blender, in batches, until smooth, then strain through a fine sieve into a clean pan. Season to taste with sea salt, freshly ground black pepper and lemon juice. Reheat gently over medium heat.
- 4Place haddock in the centre of warm serving bowls, ladle soup around haddock and serve immediately.
Drink Suggestion: Smoky, mineral, barrel-fermented sauvignon blanc.