(by Audrey Molloy)
3 T. butter
4 small leeks, sliced and blanched
1 package Knorr thick country vegetable soup*
14 oz. smoked cod or haddock fillets, cut into chunks
4 hard-boiled eggs, halved
1 c. chopped parsley
Heat butter in a saucepan.
Add leeks and sauté gently for 5 minutes until softened.
Prepare soup according to package directions*, add to saucepan, and bring to a simmer.
Add smoked haddock and 1/2 c. parsley.
Simmer until fish is cooked (about 5 minutes).
Ladle into 4 round terracotta dishes.
Add the hard-boiled eggs.
Preheat oven to 350 F.
Bake for 20 minutes until bubbling.
Sprinkle with remaining parsley.
Serve with mashed potato and greens.
*If you don't have access to Knorr soup, you can replace with 3 c. white sauce made of fish stock, roux, milk, and cream (with some turmeric or saffron added for a beautiful golden color). Add 1/2 c. frozen peas, 1 carrot finely chopped, and 8 oz. can of corn at the same time as the leeks.
(Read Fish Bake, the story that accompanies this recipe.)