SMOKED HADDOCK BOUILLABAISSE by guest chef Mary Berry

with Smoked Haddock Bouillabaisse in weekend grid plus usual AWT recipe pic

THIS week’s Saturday Cooks recipe column features a recipe from Saturday Cooks guest chef Mary Berry - one of the UK's best loved culinary figures.

The recipe this week is one of Mary's delicious fish soup recipes - Smoked Haddock Bouillabaisse.

Serves: 4 to 6

Preparation time: 15 minutes

Cooking time: 30 minutes

INGREDIENTS:

•50g (2oz.) butter• 1 leek, thinly sliced

•1 medium carrot, peeled & chopped into 1cm cubes

•250g (9oz.) old potatoes, peeled & cut into 1cm cubes

•40g (1 oz.) plain flour

•600ml (1 pint) hot fish or vegetable stock

•salt & freshly ground black pepper

•500g (1 lb) un-dyed smoked haddock, skinned & cut intobite sized pieces

•600ml (1 pint) full-fat milk

•small bunch of fresh dill, chopped

METHOD:

•Heat the butter in a large pan. Add the leek & carrot & fry over high heat & cook for a minute or two. Add potatoes & toss with the leeks & carrot.

•Sprinkle over the flour, cook for a few moments & blend in the stock, stirring over the heat & allow to thicken. Season with black pepper (no salt at this stage). Bring to the boil, cover & simmer for about 10 minutes until vegetables are tender.

•Add haddock & milk to the pan & simmer gently for about 5 minutes until fish is just cooked. Check seasoning & add the dill. Serve with pesto garlic bread.

Chef’s Tip: Make your own pesto garlic butter by combining together in a bowl 50g (2oz) softened butter, 1 fat clove of crushed garlic,

50g (2oz) grated Parmesan cheese,

2 tbsp green pesto & 2 tbsp

chopped parsley.

You can watch Antony Worrall Thompson and his guests cook up a storm

on Saturday Cooks! each Saturday from 11.30am to 1pm on ITV1.