Ingredients:

  • 2 cups (480ml) 2% milk
  • 1 bay leaf
  • 10 oz (280g) smoked haddock fillet, skinless
  • 1 tbsp (14g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (60g) celery stalk, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 lb (450g) gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 lb (450g) fresh clams, scrubbed
  • 1/2 cup (120ml) low-sodium seafood stock
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Combine the milk and bay leaf in a large heavy-bottomed pot. Bring to a very gentle simmer, ensuring it does not boil over.
  2. Carefully slide in the smoked haddock. Poach for 4–6 minutes until the fish is just opaque. Remove the fish with a slotted spoon and set aside on a plate, leaving the poaching milk in the pot.
  3. Add the butter to the poaching milk. Once melted, stir in the diced onion and celery. Sauté until vegetables are translucent and softened (about 5 minutes).
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Add the cubed gold potatoes to the pot. Simmer gently for 10–12 minutes until tender. Use an immersion blender to blend approximately 25% of the soup to create a creamy emulsion while leaving potato chunks intact.
  6. Return the poached haddock to the pot, breaking it into rustic flakes. Add the fresh clams and seafood stock. Cover and simmer for 3–5 minutes until the clams have opened.
  7. Stir in the lemon juice and fresh parsley. Season with salt and cracked black pepper to taste.