Potato and smoked fish soup
This dish is heartwarming and filling - serve with fresh, hot garlic bread for chilly nights in.
- Boil potatoes in salted water until tender. Drain and mash until smooth.
- Place the smoked fish in a saucepan. Add ½ cup of water, onion, black peppercorns, bay leaf and carrot and cook over a low heat for 8 minutes or until the fish starts to flake. Using a large slotted spoon, remove the fish. Remove the bones and skin, then flake the flesh and set it aside.
- Add milk to the saucepan, bring to the boil and simmer for 15 minutes. Strain off the liquid, clean the saucepan well, then pour the liquid back in along with the stock. Add the fish and stir in the mashed potato. Season and add more stock to desired consistency. Simmer for 5 minutes.
- Serve with a sprinkle of fresh thyme or other herb. This soup is good to freeze.