1Thinly slice the following (I used my food processor):-
31 Medium onion
41 Small leek
52 medium/large carrots
62 stalks of celery
74 medium Potatoes
9Place all the above vegetables into a 3.5L pot, season with salt (not too much) and black pepper to required taste.
10Add water to just below vegetable level.
12Cook on HIGH for two hours, then on LOW for three hours.
14Cut .5Kg Smoked Haddock Fillets into broad strips and place on top of the partly cookedvegetables.
15Mix 1 Tbsp cornflour (or more for a thicker/creamier liquid) with a small amount of the milk. Add to the pot.
16Sprinkle 4 tsp of the vegetable stock powder onto the ingredients, stir gently.
17Add approx one more pint of skimmed milk.
19Submited by Donna Monk
21Cook on high for 50-60 minutes, until fish is tender.
23Result.....a soup and a main in one dish.
25Note: this is my own recipe, adapted from memory from an old family favourite recipe.
26My version is more suitable for the weight conscious!
Submitted by Donna Monk
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