Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

As the days become shorter I have been lucky enough to dodge the showers of rain and get some work done outside while it's still light.

A lot of us avoid going anywhere in the rain. And with the forecast sometimes being unpredictable, sometimes even a trip to the shops, while it's sunny, can result in a damp outing. That was the situation the other day as I parked up from the market, just as the heavens opened up, and I chose to drive home and skip the supermarket. Luckily, I had the makings of a heart-warming soup/hot pot gathered, from fellow marketeers' potatoes, smoked fish, leek, red onions and garlic – all local and all fresh. The rain just kept coming and I did get wet, as my flat leaf parsley was outside. However, about an hour later I was warming myself with a bowl of delicious soup with plenty left to watch the rugby later on. And about 10 serves cost less than $10. The recipe for this week can make enough soup for six to eight people.
But the smoky-ness of the fish varies, so you can adjust by adding extra evaporated milk and potatoes, thus extending the quantity. I decided to use my potato peelings as a gluten-free type crouton on top of the soup, creating a rustic sort of hotpot.

Rustic smoked fish and potato hotpot (gluten-free)

6-8 serves

Ingredients
3 gloves garlic, peeled and sliced (retain trimmings)
1 large red onion or two small onions, diced (retain trimmings)
1 large leek, finely diced (retain trimmings)
600-800g smoked fish with bone
750g small potatoes (red rascal are perfect)
3.5 litre water
375ml evaporated milk (one tin)
cracked black pepper
sea salt
¼ cup flat leaf parsley, roughly chopped
80g grated cheddar cheese
Oil for cooking and shallow frying

Method
Make a stock by removing all the flesh from the bones of the smoked fish – but keep both.
In a stainless pot, bring 3.5 litre of water, the fish bones, and trimmings from the leek and onion to the boil. Let this simmer for 20 minutes.
Meanwhile, peel the potatoes with a small knife rather than a peeler. If you're careful, you can cut small spirals. Rinse the skins in cold water and set aside to dry. Cut the remaining potato into a dice.
After 20 minutes, strain the stock. You should have about 2.5 litres. In a large pot sauté the onion for three to five minutes in a little oil, then sauté the leek for a few minutes, then the garlic. Add half the remaining de-boned smoked fish, the diced potatoes then all the stock. Simmer for another 20 to 30 minutes until the potato is tender.
Blend the soup with the can of evaporated milk and return to the heat. Season well and stir in remaining smoked fish and chopped parsley. Shallow-fry the potato skins until brown, and place on top of soup in bowls. Grate a little cheddar and grill in the oven for a few minutes to melt the cheese, and serve.