- 50 g butter
- 1 T olive oil
- 4 chopped baby leeks
- 2 finely chopped celery stalks
- 2 cloves crushed garlic
- 2 bay leaves
- 1 cup organic liquid chicken stock
- ½ cup cream
- 12 cleaned baby prawns
- 1 fillet haddock
- Mashed potato
Place butter and olive oil in a pan over a medium to low heat.
Add chopped baby leeks, finely chopped celery stalks, cloves crushed garlic and bay leaves and fry until fragrant and softened.
Add organic liquid chicken stock and simmer for 5 to 10 minutes.
Add cream, cleaned baby prawns and fillet haddock, cut into bite-sized chunks and poach gently for 5 minutes or until the fish is opaque.
Spoon into an ovenproof dish and top with mashed potato. Grill for 5 to 10 minutes, or until golden.