Creamy Smoked Haddock and Leek Chowder Casserole

Ingredients

• 600 g smoked haddock fillets
• 300 g leeks, sliced
• 500 g potatoes, diced
• 400 ml whole milk
• 300 ml fish stock
• 100 ml double cream
• 30 g butter
• 10 g fresh dill
• 200 g sweetcorn, tinned and drained

Method

1. 1

   Melt butter in a large pan over medium heat. Add the leeks and cook for 5 minutes until softened.

2. 2

   Add the potatoes, stock and milk. Bring to a gentle simmer and cook for 15 minutes until the potatoes are just tender.

3. 3

   Add the haddock fillets, nestling them into the liquid. Poach for 8 minutes until the fish flakes easily.

4. 4

   Lift out the fish, flake into large chunks removing any skin and bones, then return to the pan with the sweetcorn and cream.

5. 5

   Heat gently for 3 minutes, season with black pepper and scatter with dill before serving with crusty bread.