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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


Ingredients

Knob of butter

500 ml of milk

500 ml of vegetable stock

Bay leaves (2-3)

Black peppercorns (10)

Nutmeg

3 leeks, washed and cut into rings

2 large potatoes cut into small pieces

Smoked haddock (300 grams piece)

Dill

Salt and Pepper

smoked haddock soup preparation

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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