This one is a fave in our house. It’s a delicious and oh so quick meal that taste like comfort food and if you use low fat milk (skimmed or semi-skimmed) it won’t make you pass on dessert if there’s some available. I tend to use haddock but you can use any smoked fish. I’ve used  cod, haddock,  mackerel (tends to disintegrate a bit though), kippers – use what you like. It’s the smokey flavour that’s important.  You can bulk this out with unsmoked fish too, if you want. Sometimes TSC and do half and half smoked and unsmoked fish, especially if we’re doubling the recipe.

Ingredients (serves 2)

small amount of oil

1 onion

1 bay leaf

3 potatoes (cubed)

300g of smoked fish (fillets of cod or haddock or whatever)


1/2 can of sweetcorn

300ml stock (fish or chicken, preferably)

300ml milk

salt and pepper

Chop the onion fairly finely and with the bayleaf in the pan too,  soften the onion in a little oil without letting them brown (low heat, lid on. Meanwhile you can remove any bones from the fish if there are any and cut the fish into bitesize chunks).

Once the onions are softened, add the stock and milk and the potatoes. Cooking time will depend on how large your potatoes were cut. I give them about 10 minutes usually with the lid on on the pan

When the potatoes are almost there but still a little bit on the firm side, add the broccoli and fish and sweetcorn and allow to cook for another 10 minutes – essentially until the fish is done.

Serve with crusty bread and lots of black pepper at the table.

This recipe is adaptable and you can throw in mussels, prawns or chicken for variations. It’s nice as leftovers, too.