I bought a nice piece of smoked haddock at the farmers market on Sunday, and I was really excited to use it in a soup.
I read recipes for smoked haddock soup and have to admit that I was a bit sceptic. I could not really imagine how milk and bay leaved and fish would go together. But I have to tell you the result was amazing! The smoky flavor of the haddock combined with leek and potatoes in a mild stock-milk broth … Yumm!
Level: Easy | Time: 30 minutes | serves 2-4
Knob of butter
500 ml of milk
500 ml of vegetable stock
Bay leaves (2-3)
Black peppercorns (10)
3 leeks, washed and cut into rings
2 large potatoes cut into small pieces
Smoked haddock (300 grams piece)
Salt and Pepper
- Add the bay leave, peppercorn, milk and stock into a pot and bring to a gentle simmer. Make sure the pot is big enough for the piece of haddock you are using.
- Melt a knob of butter in a shallow pan and slowly fry the leeks until soft. Add the potatoes and the poaching liquid to the pot and cook for 10 minutes on a low heat, covered.
- Flake the haddock into the soup. Make sure you catch any bones and take the skin off.
- Check the seasoning; add nutmeg and dill and salt and pepper if necessary.
- Serve in warm bowls with a sprinkling of dill!