Smoked fish, cider & celeriac soup

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.