The All in One Ultimate Restaurant List: Quo Vadis’ signature recipe

Quo Vadis is a Soho institution. Having opened in 1926 it has changed hands several times, including a stint under the ownership of Damien Hirst and Marco Pierre White. It is now run by the same people as Fino and Barrafina, with Jeremy Lee as head chef. Here the Scotsman shares his recipe for Arbroath smokies.

Several braces of Arbroath smokies
850ml water
6 medium sized leeks
2 medium sized potatoes
2 sticks of celery
2 medium sized onions
50g unsalted butter
A little sprig of thyme
150ml good cream
A large soup spoon of chopped parsley
A soup spoon of chopped chives

Warm the oven to 180C. Place the smokies in for 3-4 minutes until warm then remove from the oven. Split the haddocks and remove the back bone along with any other of the smaller bones. Remove the flesh from the skin and place all the flesh in a bowl and discard the bones and skin.

Trim the celery and leeks and wash well. Slice the leeks. Peel and chop small the onions along with the celery. Peel and wash well then likewise chop small the potatoes, allowing to wash clear under running cold water.

Warm a large pot over a gentle flame and melt the butter. Tip in the onion, thyme and celery and let it cook gently until softened for around 20 minutes. Drain the potatoes and add to the pot with the leeks and the water and bring all to a simmer, cook gently for 45 minutes to an hour. While the soup simmers pick through the fish for any remaining bones.

Add the fish to the pot and then the cream and stir gently until simmering. Strew with the parsley and chives and taste if the seasoning requires adjusting.