Potato, Haddock and Clam Soup (6)

A recipe from Nigel Slater which he describes as a version of bouillabaisse for northern seas.

Potato, Haddock and Clam Soup (6)
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Potato, Haddock and Clam Soup (6)
Print Recipe
  1. Halve the leeks lengthways, then slice each half into finger-width pieces and wash thoroughly under running water to remove any grit. Melt the butter in a heavy-based casserole over a low to moderate heat, then add the leeks.
  2. Cut a piece of greaseproof paper or baking parchment for the top of the leeks, covering them, then place a lid on top and leave to cook, checking and stirring regularly.
  3. Dice the celery. Chop the parsley. Remove the paper from the leeks. Scrub and dice the carrots, then add them to the leeks together with the celery, chopped parsley and bay leaves.
  4. Peel the potatoes, dice them, then stir them into the softening aromatics. Pour in the stock and water, then bring to the boil.
  5. Lower the heat to a simmer, partially cover with a lid, then leave to cook till the potatoes are tender (about 15 minutes, but check regularly). Skin the fish and cut into fat chunks roughly 5cm x 3cm.
  6. When the potatoes are almost done, lower in the fish, add the saffron and continue cooking for four or five minutes.
  7. Place a separate, small pan over a high heat, add the washed and checked clams, cover tightly with a lid and let the clams steam for two or three minutes till the shells have opened.
  8. Add the clams to the soup, straining the cooking liquor that has appeared in the pan through a sieve as you go. Check the seasoning – you may need a little salt – then serve in shallow bowls with the toasts.
  9. To make the toasts, peel and crush the garlic cloves then pound them to a paste with a little salt and the olive oil. Stir in the horseradish then fold into the mayonnaise. Toast the bread then spread with the paste.
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