Smoked Haddock with Spinach and Potatoes in a Creamy Sauce

 I avoid the luminous yellow smoked haddock, why oh why would you want a Hi Viz fish?  What's the point? Oooops, I'll get off my soapbox now and post this quick and easy family meal.

Ingredients

2 large handfuls baby spinach

1 knob of butter

250g new potatoes, thickly sliced

2 shallots, very finely chopped

1 large side fillet of undyed smoked haddock, skinned and cut into chunks

Small tin of sweetcorn or frozen peas, optional but use it if you like a chowder type dish. 

For the sauce

300 mls vegetable stock
1/2 a pot of cream, or as much as you fancy

Salt and pepper to taste

1 tbsp finely snipped chives or finely chopped parsley. 

A few small spinach leaves to garnish

Method

Put the spinach in a colander and place it in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out as much water as possible, then set aside.

Boil the potatoes until just tender and then drain. 

Sweat off the shallots in the butter and then add the haddock chunks to the pan. Gently poach the haddock in the vegetable stock for 3 minutes.   Next add the cooked potatoes and spinach and bring up to a gentle simmer for about 2 minutes or until the fish is cooked and the veggies are hot.  Pour in the cream, stir, season and stir in the chives and or parsley and style it up with a few baby spinach leaves. 

Serve in bowls and with crusty bread to dunk into the sauce.