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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.

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.)

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