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“Fresh herbs will be best in this and you may use any firm white fish in place of the haddock.Clipped from a 1996 cooking magazine.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 12 medium leeks, thinly sliced
  • 8 ounces red potatoes, peeled, cut into 1/2 " pieces
  • 2 cups clam juice
  • 2 tablespoons fresh thyme, chopped (or 2 tsp. dried thyme)
  • 12 cup heavy cream
  • 12 lb haddock, cut into 1-inch pieces
  • salt, to taste
  • pepper, to taste
  • 2 teaspoons cooked bacon, crumbled, garnish

Directions

  1. Melt butter in a large pot over medium heat.
  2. Add leeks, cover and allow leeks to sweat, stirring occasionally, until softened a bit, about 3 minutes.
  3. Add potatoes, stirring about 1 minute.
  4. Add clam juice and thyme and bring to a boil.
  5. Cover pot, reduce heat to medium low and allow to just simmer about 6 minutes.
  6. Add cream, return the mixture to a simmer.
  7. Add fish and simmer uncovered until potatoes are tender and fish is opaque in the center, approx 5 minutes.
  8. Sprinkle bacon over each bowl.
  9. Season well to taste with salt and pepper.

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