Ingredients

  • 50g Kerrygold Pure Irish Salted Butter
  • 1 onion, finely diced
  • 1 leek, finely sliced
  • 2 stalks of celery, finely sliced
  • 2 garlic cloves, crushed
  • 100ml dry white wine
  • 500ml fish stock
  • 300ml milk
  • 300g potatoes, peeled and diced
  • 1kg un-dyed smoked haddock, skin removed and cut into small chunks
  • 250ml single cream
  • 2 tablespoons fresh dill, chopped
  • Sea salt and freshly ground black pepper
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Directions

Clodagh McKenna Farmhouse Recipe 

Method:

  1. Set a saucepan over a medium heat and melt the butter.
  2. Stir in the onion, leek and garlic.
  3. Reduce the heat, cover and leave to sweat for 5 minutes.
  4. Remove the pan from the heat and add the wine.
  5. Return the pan to the heat and cook for a further 3–4 minutes.
  6. Pour in the stock, milk and potatoes and bring to the boil.
  7. Reduce the heat and simmer for 10 minutes.
  8. Stir in the haddock and continue to cook for 5 minutes.
  9. Add the cream, fresh dill and season to taste with salt and pepper.
  10. Cook for a further 5 minutes.

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