Skip to content

Smoked Haddock with Creamy Leeks, Spinach and New Potatoes

This comforting smoked haddock dish combines flaky fish with creamy leeks, spinach and tender new potatoes for a simple, warming meal full of flavour.

Prep time

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 2

Ingredients

For the smoked haddock

  • 2 smoked haddock fillets
  • 200ml milk
  • 1 bay leaf, optional
  • Black pepper
  • ½ lemon, juiced
  • Fresh parsley, chopped, to serve

For the creamy leeks and spinach

  • 1 tablespoon olive oil or butter
  • 1 large leek, finely sliced
  • 1 garlic clove, crushed
  • 100ml double cream or crème fraîche
  • 1 large handful spinach
  • ½ teaspoon Dijon mustard, optional
  • Black pepper

For the new potatoes

  • 300g new potatoes
  • 1 teaspoon butter or olive oil
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper

How to make it

  1. Cook the potatoes.
    Place the new potatoes in a pan of boiling salted water. Cook for 15–20 minutes, until tender.
  2. Poach the smoked haddock.
    Place the smoked haddock fillets in a shallow pan. Add the milk, bay leaf if using, and a little black pepper.
  3. Cook gently.
    Simmer gently for 6–8 minutes, until the fish is cooked through and flakes easily. Do not boil hard.
  4. Remove the fish.
    Lift the haddock out of the milk and place it on a plate. Keep warm. Save a little of the poaching milk.
  5. Cook the leeks.
    Heat olive oil or butter in a frying pan. Add the sliced leek and cook gently for 5–6 minutes, until soft.
  6. Add garlic.
    Stir in the crushed garlic and cook for 1 minute.
  7. Make it creamy.
    Add the cream or crème fraîche, Dijon mustard if using, and 2–3 tablespoons of the haddock poaching milk. Stir well.
  8. Add spinach.
    Stir in the spinach and cook for 1–2 minutes, until wilted.
  9. Finish the potatoes.
    Drain the new potatoes and toss them with butter or olive oil, parsley, salt and black pepper.
  10. Serve.
    Spoon the creamy leeks and spinach onto each plate. Place the smoked haddock on top or alongside.
  11. Finish the dish.
    Add the new potatoes, a squeeze of lemon juice and a sprinkle of fresh parsley.

Serving suggestion

Serve with extra green vegetables, roasted tomatoes or a soft poached egg for a richer, more filling meal.