About this recipe:Here's a really simple supper dish of smoked haddock with a crispy topping of sliced potatoes finished with cheese. Preferably, choose undyed smoked fish fillets – a pale gold colour rather than the tan-coloured dyed fish. Peas and leeks add vitamins, minerals and fibre.
600g small new potatoes, scrubbed
500g skinless, smoked haddock fillets
1 tbsp snipped fresh chives
150ml fish stock, hot
200g fresh shelled or frozen peas
4 small leeks, about 200g in total, trimmed and thinly sliced
50g extra mature Cheddar cheese, grated
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 190°C/gas 5. Put the potatoes in a saucepan, cover with boiling water and bring back to the boil. Reduce the heat and simmer for 10 minutes until just tender. Drain.
Using kitchen scissors, cut the fish into large chunks and arrange in the base of greased, shallow ovenproof dish. Season with freshly ground black pepper and sprinkle over the chives. Pour in the hot stock, and scatter with the peas and leeks.
Thinly slice the par-boiled potatoes and arrange in an even layer over the fish and vegetables. Season again with freshly ground black pepper. (There's no need to season with salt as the fish is quite salty.) Cover with a lid or greased kitchen foil and bake for 30 minutes.
Remove the dish from the oven and increase the oven temperature to 230°C/gas 8. Sprinkle the cheese over the potatoes, then return the dish to the oven and bake for a further 5–10 minutes until crisp and golden. Serve immediately.
The smoked haddock can be replaced with fresh haddock fillets (or use half fresh and half smoked haddock) or fresh salmon.