SMOKED HADDOCK SOUP
Provided by Cathal Armstrong
Categories Soup/Stew Milk/Cream Fish Sauté Quick & Easy St. Patrick's Day Dinner Leek Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
- In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.
SMOKED HADDOCK SOUP
Make and share this Smoked Haddock Soup recipe from Food.com.
Provided by JoyfulCook
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place saffron threads in a small bowl. Add one tablespoon of boiling water and leave to infuse for 10 minutes.
- Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.
- Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper. Cover and simmer for 10 minutes, until potatoes are cooked.
- Skin and cut the haddock into large cubes; gently lower into the pan. Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
- Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.
Nutrition Facts : Calories 319.2, Fat 7.2, SaturatedFat 3.8, Cholesterol 103, Sodium 1051.5, Carbohydrate 25.8, Fiber 2.5, Sugar 2.4, Protein 36.8
CAULIFLOWER, SAFFRON & SMOKED HADDOCK SOUP
A delicious cauliflower and haddock chowder-like soup - serve as a main or a starter
Provided by Ruth Watson
Categories Snack, Soup
Time 1h
Yield Serves 4 (or 6 as a starter)
Number Of Ingredients 11
Steps:
- Melt the butter in a very large saucepan over a low heat. Throw in the onions, celery and garlic, and cook gently for about 10 minutes, stirring occasionally, without allowing the vegetables to colour. Stir in the cayenne, and cook for a further minute.
- Meanwhile, combine the bouillon powder with 2 litres/31⁄2 pints water in another saucepan and bring to the boil. Scatter in the saffron, reduce the heat and add the smoked haddock. Poach gently for about 3 minutes, then scoop it out and set aside. Reserve the stock.
- Add the potato to the pan of vegetables and stir thoroughly. Pour in the stock, bring to a strong simmer, half-covered, and cook for 10 minutes. Add the cauliflower and season. Cook for about 20 minutes until the vegetables are completely tender. Remove from the heat, leave to cool slightly, then purée in a blender.
- Return the soup to the large saucepan and bring to the boil. Skin and flake the haddock (discarding any bones), add to the soup with the coriander and stir thoroughly. Now reduce the heat to a simmer and cook for a few minutes until everything is piping hot. Taste, adjust the seasoning if required (you shouldn't need extra salt), and serve.
Nutrition Facts : Calories 351 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.72 milligram of sodium
SMOKED HADDOCK, LEEK AND POTATO SOUP
A deeply satisfying and tasty soup using the classic combination of leek and potato with the luscious savoury flavour of smoked haddock. Never fails to elicit complementary comments and requests for seconds.
Provided by BellaXenia
Categories Winter
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 6.6, Cholesterol 146.9, Sodium 1259.1, Carbohydrate 27.7, Fiber 2.9, Sugar 3.2, Protein 44
SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
SILKY CELERIAC SOUP WITH SMOKED HADDOCK
A twist on celery soup. Leave out the haddock if you like (it's just flaked over the top)
Provided by Matt Tebbutt
Categories Dinner, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the clove of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don't stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.
- Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.
- When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks, then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.
Nutrition Facts : Calories 636 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.87 milligram of sodium
EASY SMOKED HADDOCK CHOWDER
A thick, satisfying warming winter chowder packed with fish and potatoes
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
- Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.
Nutrition Facts : Calories 555 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
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