Our kids call smoked haddock ‘yellowfish’ and they like it in this soup. I’d never had it before until Stacey’s mum, Fiona, made it for us. So simple but every spoonful is a mouthful of goodness. You can even add a poached egg to each serving if you like.

Serves: 4-6
Cooking time: 45min

1. Put the smoked haddock in a saucepan so it fits in a single layer and pour over the white wine. Add the bay leaves, peppercorns and dill. Cover with cold water and bring to the boil. Remove the pan from the heat and leave to stand for 5 minutes – by this time the fish should be cooked.
2. When the fish is cool enough to handle, transfer it to a board. Measure the poaching liquid and make up it up to 1 litre with fish or vegetable stock. Remove the skin from the fish and pick out any stray bones. Break the flesh into large chunks.
3. Melt the butter in a large saucepan. Add the onion, celery and carrots and season with salt and pepper. Stir until they are all well coated with the butter, then cover and leave to cook over a low heat for about 10 minutes. By this time, the vegetables should be cooked but still have a little bite to them.
4. Add the squash, leeks and potatoes. Stir again, then pour over the poaching liquor and stock mixture. Check the seasoning and add more to taste. Bring to the boil, then turn down the heat and partially cover the pan with a lid. Simmer for 10 minutes. Add the sweetcorn and dill and continue to simmer until the vegetables are all tender.
5. Add the fish to the soup and heat through. Serve piping hot, with a poached egg if you like and more dill.

Extract from Joe’s Kitchen: Homemade meals for a happy family by Joe Swash (Pavilion Books).