"To make this special I’m adding scallops and also hot smoked paprika, feel free to use the sweet version if you’d prefer the flavour without the piquancy."
Queen scallops, optional
Large knob of butter (around 20g)
300ml of whole milk
1 bay leaf
1 tsp fresh oregano leaves, optional
1 banana shallot
1 tsp smoked paprika (hot or sweet)
2 medium potatoes, diced into 1cm pieces
2 corn on the cob with niblets removed
Juice of ½ a lime
1. Gently poach the haddock in milk with the bay leaf and oregano over a low-medium heat. Remove from the heat when cooked and set aside the haddock, reserving the milk with the herbs too.
2. In a saucepan sauté the shallot in butter over a low heat until softened but not browned. Add the smoked paprika, stir through and cook for another minute. Add the potatoes and corn, and stir to coat.
3. Add the milk with herbs to the pan and bring to a gentle simmer for 6-8 minutes until the potatoes are cooked. Remove half the vegetables and the bay leaf from the pan and mash the remaining vegetables.
4. Add the scallops to the pan and cook at a gentle simmer for 3-4 minutes depending on the size. When cooked, add the vegetables and the haddock, breaking the fish up. Stir in lime juice and serve.
You can find more of Graeme's recipes at A Scots Larder.