1. Poach the cod fillet gently in the milk for 8-10 minutes.
2. Lift out the fish and keep the milk – it becomes the base of the soup.
3. Sweat the sliced leek in the butter and sprinkle over the smoked paprika.
4. Add the diced potato and the fishy milk, then cook for 20 minutes.
5. Mash some of the potato in the pot to thicken the soup.
6. Flake the fish into large pieces, return it to the pot, heat through and serve with pepper and parsley.
Tip: Traditionally made with smoked haddock – the smoked paprika brings back that smoky character.
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