The ultimate comfort food on freezing winter days
Melt the butter in a large pan and gently fry the onion and celery with the bay leaf for 15 minutes until softened but not coloured. Stir in the potatoes and spices, and cook for one minute.
Pour in the milk and 100ml of water, bring to the boil, then turn down to a simmer and cook gently, covered, for 20 minutes until the vegetables are soft. Discard the bay leaf and purée the soup in the pan with a hand blender until smooth. Gently stir in the haddock. Cover and simmer over a low heat for five to 10 minutes until the fish is cooked through. Carefully stir in the prawns, cover and remove from the heat. Leave to stand for two minutes.a sprinkling of dill or chervil.
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