This dish is heartwarming and filling – serve with fresh, hot garlic bread for chilly nights in.
2 large floury potatoes, peeled
400g smoked fish
1 onion, peeled and diced
2 to 3 black peppercorns
1 bay leaf
2 1/2 cups milk
3 cups hot vegetable or chicken stock
Salt and pepper
1. Roughly chop potato and boil in salted water until tender. Drain and mash until smooth.
2. Place the smoked fish in a saucepan. Add ½ cup of water, onion, peppercorns and bay leaf and cook over a low heat for 8 minutes or until the fish starts to flake. Using a large slotted spoon, remove the fish. Remove the bones and skin, then flake the flesh and set it aside.
3. Add milk to the saucepan, bring to the boil and simmer for 15 minutes. Strain off the liquid, clean the saucepan well, then pour the liquid back in along with the stock. Add the fish and stir in the mashed potato. Season. Simmer for 5 minutes.
4. Ladle cooled soup into small freezer-proof containers, cover and freeze. When servings are wanted, defrost and reheat, adding extra vegetables and fresh thyme.