Smoked Chowder

1) Put the smoked fish fillets in a small pot with 3 cups water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer for 5 minutes.

2) Then transfer the fish to a plate but don’t discard the water. Discard the skin of the fish and shred the flesh.

3) Heat the olive oil or butter over medium heat in a pot. Cook the leek until soft, about 5 minutes.

4) Add the diced potatoes and thyme sprigs and strain the fish-poaching water into the pot. Season the soup with salt. Simmer until the potatoes are cooked, 12-16 minutes.

5) With a slotted spoon, transfer about half of the potatoes to a plate and mash them with a fork. Return the mashed potatoes to the pot and simmer for a few more minutes.

6) Take the pot off the heat. Stir in the cream and the fish. Ladle the soup into bowls. With a pair of scissors, snip the chives over the bowls.