Serves 4


  • 550g smoked haddock pieces
  • 2 large potatoes, peeled and diced
  • 1 large onion, peeled and diced
  • 1 large leek, washed, sliced and chopped
  • 500ml double cream
  • Knob of butter
  • 2 handfuls of fresh breadcrumbs
  • 2 tablespoons curly parsley, chopped
  • Zest of half a lemon
  • 1 handful grated cheddar
  • Good salt and pepper
  • Extra parsley for garnish



Sweat the onions in the butter in a thick-bottomed pan until translucent.

Then add the potatoes and cream.

Cook until the potatoes are just soft, then add the leek and cook for another 3 to 5 minutes.

Reduce the heat and add the smoked haddock. Stir gently until the fish is cooked, and spoon into bowls.

Make the topping by mixing the breadcrumbs, cheese and parsley.

Add to each bowl and place under the grill until bubbling and golden.

Serve with a sprinkling of parsley.