300g smoked fish, skin removed and chopped into chunks
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
Salt and pepper for seasoning
1 red apple, cut into matchsticks (optional)
Flat leaf parsley, roughly chopped (optional)
Pour the milk into a heavy-based saucepan, along with the bay leaf.
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.
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.
Add the cider and allow to bubble away for a couple of minutes.
Add the stock, bring to the boil then cook for about 15–20 minutes, or until the veg is cooked.
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.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!