10 black peppercorns 1 bay leaf 400g skinless smoked haddock or cod 500g semi-skimmed milk 500g fish or vegtable stock (fresh or made with 1 cude) 1 tsp olive oil 4 leeks,trimmed and cut inti thin rings 500g new potatoes,skin on,quartered
Place the peppercorns,bay leaf and fish in a saucepan. Pour on the milk and stock and bring to a gentle simmer.Continue to simmer gently until just cooked through,about 6-8 minutes.Remove the fish from the pan and set aside,reserving the cooking liquid.
Meanwhile,in a wide-lidded frying pan (skillet),heat the oil over a low heat ans stir in the leeks.Put the lid on and soften the leeks foe 10 minutes.Remove the lid from the leeks and turn up the heat.Add the cumin seeds and fry until they start to sizzle and pop,then stir in the potatoes.Pour in the pouching liquid from the fish and bring to the boil.
Reduce the heat and simmer for 15-20 minutes until the potatoes are tender.Turn off the heat.Break the fish apart gently with your fingers and add to the soup Heat gently for 1-2 minutes before serving.