1 medium carrot, peeled and chopped into 1cm (½in) cubes
1 stick of celery, sliced on the diagonal
250g (9oz) old potatoes, peeled and cut into 1cm (1/2in) cubes
40g (1½oz) plain flour
600ml (1 pint) hot fish or vegetable stock
salt and freshly ground black pepper
500g (1lb) undyed smoked haddock, skinned and cut into bite sized pieces
600 ml (1 pint) full-fat milk
small bunch of fresh dill, chopped
Pesto Garlic Bread
1 packet of 2 Ready to Bake Baguettes
50g (2oz) butter, softened
1 fat clove of garlic, crushed
50g (2oz) Parmesan cheese, grated
2 tablespoons green pesto
2 tablespoons chopped parsley
Instructions
1
Heat the butter in a large pan. Add the leek, carrot and celery 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.
Pesto Garlic Bread
1
Pre heat the oven to 200C/gas 6 Take a little of the butter about 1 teaspoon a put to one side.
2
Combine the remaining butter with the other ingredients together in a small bowl. Slice each baguette into six diagonal slices. Spread the mixture between each slice on both sides and reassemble the loaves on a foil covered baking tray. Spread reserved butter over the top of the loaves. Bake for about 8-10 minutes until the loaves are brown and hot.
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