1lb/500g of smoked haddock fillets, skin removed
1 bay leaf
A few stalks of parsley
1 slice of lemon
1 onion finely chopped
2 orange fleshed sweet
Potatoes peeled and cubed
1 pint/600ml milk
5oz/150g tinned sweet corn
2-3 tablespoons of single cream
1 handful of fresh basil, torn into pieces
Cut the haddock into 5 pieces. Place in a shallow pan and cover with pint/600ml water add the bay leaf, parsley and lemon. Bring to a simmer and cook for 5 minutes. Remove the haddock; break it up using a fork and set aside. Strain the stock and set aside.
Melt the butter in a large pan over a medium heat; add the onion and sweet potato and cook for 5 minutes, stirring until just starting to soften around the edges. Add the reserved fish stock; boil for 10-15 minutes until the sweet potatoes are tender. Add the milk, bring to just a simmer then add the flaked haddock and sweetcorn. Cook at a bare simmer for a minute or two.
Stir in the cream and basil. Season with salt and pepper.
This visually stunning soup is bursting with colour and flavour. A handful of torn basil adds an unusually aromatic flavour.