Name: Pasta with Smoked Haddock and Leeks
Yield: Serves 6
Cuisine: British
Ingredients: Freshly ground black pepper and, if you like, a grating of nutmeg – the fish will have enough saltiness for most people’s tastes; 4 leeks, washed well, trimmed and sliced thinly; 12 oz/340 g pasta (or more, depending on appetites); 2 oz/56 g butter; 2 oz/56 g flour; 1 lb/450 g smoked haddock, the undyed version; 1 pint/570 ml milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Leeks and smoked fish go together awfully well. Bound together in a sauce made with milk in which the fish cooked, this makes a really good sauce for pasta. Use any small-shaped (as opposed to long, like spaghetti or fettuccine) pasta, such as shells or bows, for this dish. This is good served with a tomato and basil salad.

Ingredients

1 lb/450 g smoked haddock, the undyed version
1 pint/570

Europe
United Kingdom
Fish course
Pescatarian
Pasta
Mediterranean

Method

Feel the fish all over and remove any bones. Cut it into smallish pieces and put it into a saucepan with the milk. Over a moderate heat, heat the milk till a skin forms, then take the pan off the heat and let the fish cool in the milk.

Meanwhile, in another saucepan melt the butter. Add the sliced leeks and cook till they are really soft. Then stir in the flour, let it cook for a minute

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Ingredients

Method

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