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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. Ingredients:
2 tablespoons butter |
1 1/2 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) |
1/2 cup heavy cream |
1/2 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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