(6 portions)

  • 2 leeks, washed and thinly sliced
  • 30 ml olive oil
  • 2 large cloves of garlic, macerated, peeled and crushed
  • 1 fennel bulb, washed and chopped
  • 500 ml fish or chicken stock
  • 500 ml cream
  • 250 g haddock, skin removed and diced
  • 250 ml cooked brown lentils
  • salt and freshly milled black pepper
  • 5 ml smoked paprika
  • 50-125 ml whiskey
  • chopped chives

Fry leeks in oil over low heat in a large saucepan until leeks are soft. Stir in garlic and fennel and stirfry 2-3 minutes. Add stock, heat to boiling point, lower heat and simmer until mixture is soft. Stir in half the cream and boil for 3 minutes. Let it cool slightly. Pulp mixture in a food processor until smooth. Rub through a sieve into a clean saucepan. Add rest of the cream, bring to the boil and cook until the mixture has just started to thicken. Add haddock, heat to boiling point, lower heat to a low point and simmer for 1-2 minutes until the fish cubes are cooked. Add lentils and allow to warm through. Taste and season with salt and pepper to taste. Take care not to add too much salt. Stir in paprika. Now add whiskey to taste. Keep warm. Spoon into warmed soup bowls and sprinkle with chives. Serve with bread.