Fresh Haddock Soup

1. Heat the butter and oil in a large saucepan and saute the leek, onion, celery and garlic on medium heat.
2. Add 1 teaspoon of salt and continue to saute the veggies for 5 minutes or until they lose about half of their volume.
3. Add the carrots and the turnip into the pot and pour 4 cups of water in.
4. Stir the ingredients around, add 1 more teaspoon of salt and stir again. Taste the soup to make sure that the seasoning is right. If not, add more salt.
5. Bunch the thyme and the bay leaf together and tie them up with a string. Place the bunch on the top of the ingredients and then spread the parsley on top as well.
6. Break the haddock fillets into chunks and drop them into the pot as well and stir everything together.
7. Bring the soup to a boil and then simmer it for 30 minutes.
8. Remove the bay leaf and thyme and dish out!