Ingredients

  • 300g smoked fish, skin removed and chopped into chunks
  • 250ml milk
  • 1 tbsp olive oil
  • Knob of butter
  • 1 small onion, finely chopped
  • 1/2 leek, thinly sliced
  • 2 garlic cloves, crushed
  • 200g potatoes, peeled and diced into 1 cm chunks
  • 400g celeriac, peeled and diced into 1 cm chunks
  • 1 bay leaf
  • 330ml cider
  • 250ml stock
  • Salt and pepper for seasoning
  • 1 red apple, cut into matchsticks (optional)
  • Flat leaf parsley, roughly chopped (optional)

Method

  1. Pour the milk into a heavy-based saucepan, along with the bay leaf.
  2. Bring to the boil then take off the heat, add the fish and gently swirl around the pan to cover it in the hot milk.
  3. Heat the oil and butter in a clean, heavy-based pan and add the onions, leek, garlic, potatoes and celeriac. Season with salt and pepper, cover, then cook gently for 10 minutes. Check now and then and give the veg a stir, to avoid sticking.
  4. Add the cider and allow to bubble away for a couple of minutes.
  5. Add the stock, bring to the boil then cook for about 15–20 minutes, or until the veg is cooked.
  6. Lightly crush the veg with a potato masher to thicken the soup. Add the milk and fish, bring to the boil, then simmer for a final 2 minutes. Season.
  7. Garnish with the apple and chopped parsley.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 December 2018

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