Preparation and cooking time: 15 minutes plus 25 minutes cooking

Freezing: not recommended

Serves: 4

Per serving: 163 calories, 6g fat

300ml (1⁄2 pint) boiling water
225g (8oz) smoked haddock fillet
1 tablespoon sunflower oil
1 onion, sliced thinly
2 celery sticks, chopped finely
1 carrot, sliced finely
1 potato, peeled and diced finely
1⁄2 teaspoon turmeric powder
1 sprig fresh thyme
2 fresh bay leaves
salt and freshly ground black pepper
300ml (1⁄2 pint) semi skimmed milk
75g (23⁄4oz) frozen peas
freshly ground nutmeg

Pour the boiling water over the haddock. Leave for 5 minutes, drain and reserve the liquid.

Heat the oil in a saucepan and gently fry the onion for 2 minutes. Add the celery, carrot and potato and continue to fry for 2 more minutes. Add half the reserved fish stock, the turmeric, thyme, bay leaves and salt and pepper.

Bring to the boil and simmer very gently with the lid on until the vegetables are soft - about 15 minutes. Add the rest of the stock, the milk and the peas.

Cook for a further 3 minutes. Gently flake in the fish, remove the bay leaves and thyme and grate in a little nutmeg. Taste to check the seasoning before serving.