Mary Berry’s Smoked Haddock Bouillabaisse

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Mary Berry’s Smoked Haddock Bouillabaisse Recipe

Serves 4 – 6

Ingredients

  • 50g (2oz) butter
  • 1 leek, washed and thinly sliced
  • 1 medium carrot, peeled and chopped into 1cm (½”) cubes
  • 250g ( 9oz)) old potatoes, peeled and cut into 1 cm (1/2”) cubes
  • 40g (1½ oz) plain flour
  • 600ml (1 pint) hot fish or vegetable stock
  • salt and freshly ground black pepper
  • 500g ( 1 lb) undyed smoked haddock, skinned and cut into bite sized pieces
  • 600 ml (1 pint) full-fat milk
  • small bunch of fresh dill, chopped

Method

  1. Heat the butter in a large pan. Add the leek and carrot and fry over high heat and cook for a minute or two. Add potatoes and toss with the leeks and carrot.
  2. Sprinkle over the flour, cook for a few moments and blend in the stock, slowly at first stirring over the heat and allow to thicken. Season with black pepper (no salt at this stage). Bring to the boil, cover and simmer for about 10 minutes until vegetables are tender.
  3. Add haddock and milk to the pan and simmer gently for about 5 minutes until fish is just cooked. Check seasoning and add the dill.

This is one of my favourite fish recipes, you don’t have to use all smoked haddock, I usually mix in some white fish, ie Hake, and some Salmon, or sometimes Mussels. You can add any type of fish you like!

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