Here's a soup that makes a little bit of smoked fish go a long way.
2 Tbsp olive oil
1 large onion, peeled and finely chopped
1 clove garlic, peeled and crushed
½ cup chunky cut dry-cured bacon or pancetta, cut into thick cubes
Finely grated zest 1 lemon
1 Tbsp tomato concentrate (UK tomato purée)
½ tsp smoked paprika, plus extra for sprinkling
100ml (about 4 fl oz) white wine
800g (1 lb 7 oz) potatoes, peeled and diced
1 litre (about 2 pints) light vegetable stock
½ tsp salt or to taste
500g (just over 1 lb) smoked fish
¼ cup cream
2 Tbsp chopped parsley
1 Tbsp chopped dill
1 Put oil in a medium-sized saucepan over low heat. Add onion and garlic, cover pan with a lid and cook gently for about 10 minutes until softened; add a splash or two of water if the onion looks like it is going to catch. Add bacon or pancetta and cook for 1 minute, then add lemon zest, tomato concentrate and smoked paprika. Cook briefly, then add white wine and bring to a bubble.
2 Add potatoes and stock, season with salt, and bring to a gentle bubble. Lower heat, partially cover pan with a lid and cook gently for about 45 minutes, until potatoes are nice and tender.
3 Meanwhile, take fish off the bones, discarding scales and bones but leaving the fish in large flakes.
4 Check soup for seasoning. Swirl in the cream and most of the parsley and dill, then the fish, taking care not to break it up. Let the fish heat through but don’t let the soup bubble, then ladle into heated bowls or mugs. Sprinkle with a little extra parsley and dill and a dusting of smoked paprika.
You can check which is the best fish to use in New Zealand to support sustainable fishing on the Best Fish Guide http://bestfishguide.org.nz)
For a change, try shredded smoked chicken in place of smoked fish.