I am lucky and get to spend some time in Scotland every January for an amazing festival they have in Glasgow called Celtic Connections. I love Scotland. I love the people, the music, the landscapes, the Whisky and also the food. Babbity Bowsers is a great pub in Glasgow and is where I was introduced to this Scottish dish by my dear cousin, Gareth. A hearty, warming treat of a dish in the form of smoked haddock and potatoes in a tasty soup. Some people add cream to this, but I don't think it needs it. Best eaten whilst sipping on a fine ale, catching up with family and listening to some cracking tunes
500g undyed, well sourced smoked haddock
2 large potatoes, peeled and chopped into large chunks
1 large leek, finely chopped
1 large onion, finely chopped
500 ml milk
100 ml white wine
1 bay leaf
1 tsp mustard powder
salt and pepper
2 garlic gloves, finely chopped
Fresh chives or parsely to garnish
- Place the smoked haddock skin side down in a large pan with 500 ml water, peppercorns and the bay leaf.
- Poach gently for approx 4 mins so the fish is just cooked.
- Remove the skin from the fish, put the skin back in the cooking stock and set aside.
- Flake the fish and place to one side.
- Gently fry the onion, garlic and leeks in a separate pan until soft but not browning. Add the potato cubes and fry for 10 minutes coating the outside in butter.
- Warm the mixture through, check seasoning.
- Add chopped parsley or chives and serve with a big piece of chunky bread. Yum!