How to make a smoked fish soup with haddock

Smoked fish soup: we confess to having a love of soup and some of our favorites contain cream as this smoked fish soup does. Not quite a chowder but really close!

This nourishing and substantial soup makes use of smoked haddock, a tasty and versatile fish which is also good poached and served with a knob of butter, or flaked with cooked rice as a kedgeree.

Smoking fish slowly over a wood fire is an ancient British way of preserving food while giving it a unique flavour. Our most famous smoked fish, the kipper, is one of Britain’s great contributions to the good food of the world.

Smoked fish soup with haddock

Ingredients – Serves 4

  • 4 cups (950ml) whole milk
  • 1 bay leaf
  • 1 pound (450g) smoked haddock
  • 2 tablespoons (30g) unsalted butter
  • 1 medium (8-ounce; 225g) yellow onion, finely diced
  • 1 pound (450g) Yukon gold potatoes, peel on or off as desired, cut into 1/4-inch cubes
  • 1/2 cup (120ml) heavy cream
  • Fine sea salt and freshly ground black pepper
  • Pinch cayenne pepper (optional)
  • Finely minced chives, for garnish
  1. In 3-quart saucepan, heat milk with bay leaf over medium heat until nearly simmering. Add fish and cook until just starting to flake. Using a slotted spoon, remove fish to paper towels to drain; set aside. Discard bay leaf. Transfer milk to heatproof mixing bowl or other container; set aside.
  2. Wash saucepan and return to medium heat. Add butter and cook until melted. Add onion and cook, stirring frequently, until nicely softened but not browned, about 6 minutes.
  3. Return milk to saucepan and add potatoes. Return milk to bare simmer. Then cook until potatoes are tender, about 10 minutes; stir and scrape saucepan occasionally to prevent milk from scorching.
  4. Using a potato masher or large wooden spoon, crush potatoes in pot until partially mashed. You want a good range of potato bits, some so small they thicken the broth but also larger chunks.
  5. Remove and discard any skin or bones from fish; then flake into the soup. Add cream. Season with salt and pepper, and, if desired, stir in pinch of cayenne. Serve, sprinkling chives on top of each bowl.
(Visited 51 times, 1 visits today)
%d bloggers like this: