The Hearach Isle Of Harris Recipe

Directions

1. 1

   Sauté aromatics

   In a large heavy pot, melt butter over medium heat. Add minced garlic and chopped leeks, and sauté until softened and translucent, about 4-5 minutes.

2. 2

   Toast potatoes

   Add the diced potatoes to the pot and cook for 2 minutes, stirring to coat with butter.

3. 3

   Add liquids and simmer

   Pour in the fish stock and dry white wine. Bring to a gentle simmer and cook until potatoes are tender, about 12-15 minutes.

4. 4

   Add seafood and cream

   Stir in corn kernels and smoked haddock. Pour in heavy cream and simmer gently until the haddock flakes and flavors meld, about 5-7 minutes.

5. 5

   Season and finish

   Season with sea salt and black pepper. Stir in honey, adjusting to taste. Let simmer for another 2-3 minutes.

6. 6

   Finish and serve

   Remove from heat and stir in chopped parsley. Ladle into bowls and serve with oatcakes or crusty Harris bread; drizzle with a touch more honey if desired.