Mam's Smoky Fish Bake

(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.