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.