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Haddock smokies caviston
Harry Weir

Haddock smokies

This warming recipe comes from the seafood experts at A Caviston.

Serving: 4
Time: Less than 30 mins
Difficulty: Easy


  • 1 leek, chopped roughly
  • 1 glass white wine
  • 300ml cream
  • 700g naturally smoked haddock, skinned
  • 200g Parmesan, grated
  • 1 handful parsley, chopped
  • 50g breadcrumbs


  1. Fry the leek in butter until soft, about five minutes. It's important not to over-chop the leek as you want some texture.
  2. Add a glass of wine and reduce by half.
  3. Add the cream and reduce by half.
  4. Add the smoked haddock and 150g of Parmesan. Simmer gently for eight minutes. Add parsley and black pepper but no salt – there's enough in the haddock.
  5. Place in one large dish or in four individual dishes, cover with breadcrumbs and 50g Parmesan.
  6. Place under a hot grill or in the oven until bubbling.

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  • Do not use dyed haddock. It has to be naturally smoked or it'll ruin the dish.
  • Smokies are a filling dish and would make an ideal winter's lunch served in individual ramekins with salad or as a substantial starter. If serving as a starter for four people, halve the ingredients.