Smoked haddock and potato hotpot

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Comfort food at its best!. Purple Majesty potatoes are available from branches of Sainsbury's.

Ingredients

• 1 pack (1.25kg) Purple Majesty potatoes – washed, not peeled – and thickly sliced
• 2 onions, peeled and thinly sliced
• 2 leeks, washed and sliced
• 500g/1lb 2oz un-dyed, skinless smoked haddock, cut into large chunks
• 1 tablespoon olive oil
• 1 knob of butter
• ¾ pint vegetable stock
• Freshly ground black pepper
• Handful of curly parsley, chopped

Method

1. In a large, lidded, non-stick saucepan, heat the butter and oil over a medium heat.
2. Add the onions and leeks and cook for 5 minutes until starting to soften.
3. Now add the sliced Purple Majesty potatoes and cook for a further 5 minutes, stirring regularly.
4. Pour in the vegetable stock and lots of freshly ground black pepper.
5. Add the fish and stir gently.
6. Bring to the boil, cover and then simmer for 10 minutes or until the fish and potatoes are cooked through.
7. Serve Immediately.

(Recipe by: Sally Bee)

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This recipe originated from the recipe section of Albert Bartlett

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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