Name: Yellowfish Soup
Total time: 50 min
Yield: 6
Ingredients: 1 piece of smoked haddock fillet (350-400g/12-14oz); 100ml/4fl oz white wine; 2 bay leaves; A few black peppercorns; 1 sprig of fresh dill; For the soup; Fish or vegetable stock; 25g/1oz butter; 1 large onion, peeled and diced; 2 celery sticks, diced; 2 carrots, diced (peeling optional); Salt and black pepper; 150g/5oz piece of squash, peeled and diced; 2 leeks, sliced into rounds and well rinsed; 200g/7oz floury potatoes, such as Maris Pipers or King Edwards, diced (peeling optional); 150g/5oz sweetcorn; 1 small bunch of fresh dill, finely chopped; To garnish (optional); 4-6 poached eggs; 1 sprig of fresh dill, finely chopped

VMG Recipes