Smoked haddock soup with poached egg and pancetta

Method

1. Pour the fish stock, milk and cream into a saucepan and add the smoked haddock trimmings. Bring to the boil and then take off the heat.
2. Place another large saucepan over a medium heat and add a little olive oil. When hot, add the onions, celery and garlic. Cook, stirring occasionally, for 4 minutes, then stir in the diced potato. Strain the creamy milk and stock mixture over the vegetables and bring to a simmer. Cook gently for 8–10 minutes until the potatoes are soft. Let cool slightly then transfer to a blender and blitz until smooth.
3. Meanwhile, preheat your grill to high and lay the pancetta on a grill tray. Bring a large pan of water to a simmer with the wine vinegar added.
4. Place the pancetta under the grill and cook until crispy. Carefully crack the eggs into the simmering water. (There is no need to stir the water – if your eggs are fresh they will form a nice shape instantly.) Poach the eggs for 3 minutes.
5. Meanwhile, add the smoked haddock to the soup and cook gently for 2 minutes. Remove from the heat and taste for seasoning, adding salt and pepper if you wish.
6. Cut the grilled pancetta in half. When the poached eggs are ready, drain them on kitchen paper.
7. Share the soup equally between 4 warmed bowls. Place a poached egg in each bowl, season with pepper and surround with the crispy pancetta. Add a generous drizzle of olive oil and serve straight away.