Posts Tagged ‘fish’

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

smoked haddock soup ingredients


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

smoked haddock soup preparation


  1. 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.
  2. 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.
  3. Flake the haddock into the soup. Make sure you catch any bones and take the skin off.
  4. Check the seasoning; add nutmeg and dill and salt and pepper if necessary.
  5. Serve in warm bowls with a sprinkling of dill!

smoked haddock soup

smoked haddock soup


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curried potato and zuchini soup with dill


I bought a big bunch of dill the other day for a salmon pasta dish I was preparing and I had a lot of left. As I love the smell and taste of dill, I wanted to use it in a soup but I had no idea what to cook. After a quick research, I discovered this recipe online. I changed a few things to match my fridge content and I have to tell you, this is one of the best discoveries in a long time.

The initial recipe suggested decorating the soup with pine nuts, which I tried but did not like so much. I would suggest serving it with a nice dollop of crème fraîche and some smoked fish, like haddock or salmon.

Level: Easy | Time: 30 minutes | serves 2-4


Olive oil

1 medium-sized onion, finely chopped

3 medium-sized potatoes, peeled and chopped

1 big zucchini, peeled and cut into medium-sized pieces

500ml of vegetable or chicken stock

100ml crème fraîche and some extra for serving

Salt and Pepper

2 TS of curry powder (I used “Madras hot curry”.)


  1. Heat the olive oil in a medium-sized pot and fry the onion, potato and zucchini for 5 minute on a low to medium heat.
  2. Add the curry powder, salt (if necessary) and a pinch of pepper and the stock and cook for 15 minutes.
  3. Take the soup of the heat and blend until smooth.
  4. Add the crème fraîche and blend again for 1-2 minutes until everything is nicely mixed together.
  5. Add the chopped dill to your soup and stir in.
  6. To serve: ladle the soup into a warm bowl and garnish with a dollop of crème fraîche and if you like some smoked fish pieces.

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