INGREDIENTS
90 g (3 oz) Streaky Bacon, Chopped
500 g (1 lb) Potatoes, Diced Finely
600 ml (1 pint) Milk
1 Fresh Bay Leaf
425 g (14 oz) Can Sweetcorn, Drained
350 g (12 oz) Thin Smoked Haddock Or Cod Fillet, Skinned
4 Spring Onions (Scallions), White And Green Parts,
Sliced Thinly
Salt And Pepper
Crusty Bread To Serve
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METHOD
1.
Heat a large saucepan, add the bacon and dry-fry for
2 minutes, until the fat begins to run. Add the potatoes,
milk, bay leaf and seasoning. Bring to the boil and simmer
for 5 minutes.
2. Add the sweetcorn, fish and spring onions (scallions)
and cook for a further 5 minutes.
3. Remove the fish with a perforated spoon and use 2 forks
to break it into large flakes.
4.
Return the fish to the soup and turn the soup into a soup
tureen. Serve with chunks of crusty bread
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