Prep time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes
Heat the rapeseed oil in a large saucepan over a medium heat and sauté the onions and celery for 5 minutes. Add the carrots and bacon and sauté for a further 5 minutes. Add the potatoes and garlic, give it a good stir, and sauté for a further 3 minutes.
Add the wine and stir. Let it boil for 3 minutes before adding the coconut milk, water, bouillon and bay leaf. Bring to the boil and leave to simmer until the potatoes are soft. This will usually be 20-25 minutes. They should hold their form, and you can test when they are ready by breaking them up with a wooden spoon.
Next, add the haddock and bring to a gentle simmer for 3 minutes. Add the parsley and pepper. Taste and adjust seasoning as necessary.
This fish soup has got all the flavour of a fish pie, but with much less faff. A light but filling wholesome dinner (or lunch) which freezes well.”