Follow these steps for perfect results
Smoked Haddock
skinned, boned, and flaked
Onion
peeled and finely chopped
Milk
Butter
unsalted
Mashed Potatoes
cooked
Salt
to taste
Pepper
to taste
Bay Leaf
dried
Parsley
freshly chopped
Water
for simmering
Toast Points
for serving
Cover smoked haddock with water in a shallow pan, skin side down.
Bring to a boil and simmer for 4-5 minutes, turning once.
Remove haddock from the pan and remove skin and bones.
Break the fish into flakes.
Return fish flakes to the stock.
Add chopped onion, bay leaf, salt, and pepper.
Simmer for another 15 minutes.
Strain the soup, remove bay leaf, but retain the stock and fish.
Add milk to the fish stock and bring back to a boil.
Add mashed potato to create desired consistency.
Add the fish back into the soup and reheat.
Check seasoning.
Just before serving, add butter in small pieces.
Serve with chopped parsley on top, accompanied by triangles of toast.
Expert advice for the best results
Use good quality smoked haddock for the best flavor.
Don't overcook the fish, as it will become dry.
Adjust the amount of mashed potato to achieve your desired consistency.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with parsley and a drizzle of cream.
Serve hot with crusty bread or toast.
Garnish with a sprig of dill.
The acidity cuts through the richness of the soup.
Discover the story behind this recipe
A traditional Scottish soup, often served as a starter.
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