I mostly have to do my grocery shopping online. Supermarkets do not, willingly, provide triple trolleys (there is such a contraption though!). And anyway, trailing 3×3 year olds around a supermarket sounds like a fate worse than death. I think I’d rather stick hot forks in my eyes. I’m eternally grateful to online shopping. I have no idea what I would have done over the last few years without it (what did folk do before it – seriously?!).
But it’s not perfect. Indeed, sometimes it’s far from it. Sometimes what you think you’re ordering, isn’t actually what you’re ordering. Quantities can go majorly wrong. I’ve got a friend who managed to order her whole shop twice (in the same order). And substitutions? I think the grocery packers get bored, and fill their time with trying to make the most ridiculous substitutions – like the customer who ordered condoms, and received KY jelly (not me I may add).
So when I ordered the fish for this recipe, I thought it was skinless. It looked skinless on the pitiful thumbnail sized picture they let you see. It wasn’t. So I had to cut the skin off. Which is a crap job. There really is no point to this story other than I’m having a whinge about having to de-skin a fish.
Anyway, onto the recipe. This is a lovely dish. It’s a soup, but it’s also so thick and warming and lovely, it’s a whole meal in itself.
350-450g smoked haddock
3 medium potatoes, peeled and cubed
1/2 an onion, chopped
300ml fish or vegetable stock
100ml of white wine
75ml double cream
1 tsp oregano
1/4 tsp tumeric
salt & pepper
This served 3 adults – ok it didn’t, because the Husband went back for seconds – but if you wanted it to serve more, simply double/treble etc the amounts.
1. Melt the butter over a low heat in a large pan, then add the onions and let them soften gently until they’re turning translucent.
2. Add the stock, wine, potatoes and herbs and bring to the boil.
3. Simmer for about 15 minutes, until the potatoes are cooked, then lightly mash them but still leaving a lot cubed.
4. Add the fish, veg and milk, stir well, then leave to simmer for about 5 minutes until the fish is cooked through.
Note – I was using up veg leftovers, so my carrot, peas and sweetcorn were already cooked and I added them at this stage. However, if you were using raw carrot, add it with the potato and cook until both are soft. Your veg choice here is completely up to you. I like the added colour of the carrots and peas, but you could just add sweetcorn if you wanted, or no veg at all. It’s completely up to you.
5. Add the cream and warm through, but do not boil (this can split the cream). Season well (taste it until you’re happy), and serve.
This is lovely served with fresh, crusty bread. Like I said, it’s a whole meal in itself, and there’s just something really warming about it.