Serves 4

Ingredients

• 450g/1lb smoked haddock fillet
• 1.1litres/40floz water
• 225g/8oz potatoes, peeled and finely chopped
• 2 medium onions, finely chopped
• 170g/6oz carrots, peeled and finely chopped
• 55g/2oz butter
• 2 level tablespoons flour
• 140ml/5floz single cream
• Salt and freshly milled black pepper

Instructions

1. Simmer the fish in 1.1 litres/40fl oz water for 10 minutes until tender. Drain, reserving the water, and then flake the fish coarsely, discarding the skin and bones.
2. Heat the butter in a saucepan. Add the onion and saute until soft.
3. Stir in the flour and cook for a further minute.
4. Gradually add the reserved fish stock and bring to the boil, stirring constantly.
5. Add the potatoes and carrots and simmer for about 10 minutes until tender.
6. Stir in the flaked fish and cream and season well.
7. Liquidise the soup (and sieve if necessary) and then reheat it, without boiling, before serving.

Specific conditions:
Problems chewing or swallowing
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 390 kcal; Protein: 26g; Fat: 20g (of which saturates: 12g); Carbohydrate: 30g; Fibre: 3g.

Cancerbackup thanks the Oesophageal Patients Association for contributing this recipe.