Smoked Haddock And Potato Soup Recipes

TRADITIONAL SCOTTISH CULLEN SKINK

Steps:

• Gather the ingredients.
• Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
• Finely chop the parsley leaves. Set aside.
• Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
• Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
• Remove the haddock from the milk with a slotted spatula. Set aside.
• Strain the liquid through a fine mesh strainer. Discard the herbs.
• In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
• Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
• Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
• Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
• Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
• Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.

SMOKED HADDOCK & NEW POTATO SOUP WITH MAPLE DRIZZLE

Steps:

• Remove the skin from the smoked haddock. Either ask your fishmonger to do this or, using a sharp filleting knife, start at the thinnest end and carefully wiggle your knife to separate the skin and the flesh. Keep going, keeping your knife close to the flesh, until the skin is removed. Keep the skin.
• In a large pan, sweat the onion in the butter until soft but not coloured, then add the potatoes and cook for a few mins more. Put the haddock skin in the pan, cover with the chicken stock and slowly poach until the potato is soft.
• In another pan, bring the milk and cream to the simmer. Place the smoked haddock in the pan and cook for 3-4 mins until just cooked. Remove and keep warm, reserving the milk and cream.
• Remove the fish skin from the soup and blend until smooth. Add the reserved cream and milk to get a smooth creamy finish and season with black pepper and a little salt.
• Fry the pancetta in a dry pan until crisp. Keep warm. In soup bowls, place some smoked haddock and crisp pancetta, then pour on the soup. Drizzle with the maple syrup and sprinkle with chopped chives.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Steps:

• Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
• Take the haddock from the pan and remove the skin and bones.
• Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
• Add the milk to the fish stock and bring back to the boil.
• Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• Add the fish and reheat.
• Check for seasoning.
• Just before serving, add the butter in small pieces so that it runs through the soup.
• Serve with chopped parsley on top, accompanied by triangles of toast.

CHUNKY SWEETCORN, HADDOCK & POTATO SOUP

Steps:

• Melt the butter in a large saucepan. Fry the onion and bacon for 5 mins until soft. Add the potatoes to the pan and cook for a further 2 mins, then pour in the stock and simmer for 8 mins or until the potatoes are just tender.
• Add the corn kernels and smoked haddock. Cook for another 3 mins then add the double cream and some black pepper. Taste before you add any salt, then stir through the chopped parsley. Ladle into bowls and serve with crusty bread if you like.

SMOKED HADDOCK CHOWDER

Steps:

• Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
• Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
• Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

SWEETCORN & SMOKED HADDOCK CHOWDER

Steps:

• Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
• Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

SMOKED HADDOCK, LEEK AND POTATO SOUP

Steps:

• Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
• Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
• Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
• Gently lower the haddock chunks into the pan and simmer gently for five minutes.
• Ladle into bowls and serve with crusty bread.