Smoked Haddock Chowder

• 450 g Smoked haddock, undyed if possible
• 900 ml Whole milk
• 2 medium Leek
• 3 pieces Celery
• 40 g Butter
• 500 g New potatoes
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 15 g Fresh parsley
• 1 medium Lemon

1. Put the smoked haddock in a large saucepan and pour over the milk. Bring just to a gentle simmer over a low heat, then poach for 6 to 8 minutes until the fish is opaque and flakes easily.
2. Lift the fish out with a slotted spoon and set aside to cool slightly. Pour the poaching milk into a jug and keep it warm; it will be the base of the chowder.
3. Trim and rinse the leek well, then slice it. Slice the celery, and halve or thickly slice the new potatoes so they cook evenly.
4. Melt the butter in a large pot over a medium heat. Add the leek and celery with a pinch of the salt, then cook for 8 to 10 minutes, stirring, until softened but not browned.
5. Add the potatoes and pour in the reserved warm milk. Bring to a gentle simmer and cook for 12 to 15 minutes until the potatoes are tender when pierced with a knife.
6. Meanwhile, remove any skin from the haddock and flake the fish into large pieces, discarding any bones. Finely chop the parsley.
7. Stir the flaked haddock into the chowder and warm through for 2 to 3 minutes over a low heat, keeping it below a boil so the milk stays smooth. Season with the remaining salt and the black pepper, then squeeze in lemon juice to taste and stir through the parsley.

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