Full of flavour and a fabulous winter warmer, this hearty fish soup is a Scottish classic made from smoked haddock, potatoes and onions. Also known as Smoked Haddock Chowder, it’s packed with protein and can easily provide a meal on its own. Add crushed garlic with the onion for extra zing and serve with a hunk of crusty bread.
- 50g/2oz unsalted butter
- 1 onion finely sliced
- 2 bay leaves
- a good grating of nutmeg.
- 425ml/3/4 pint of whole milk
- 250ml/9fl oz of water
- 275g/10oz potatoes, peeled and cut into large chunks
- 400g/14oz undyed smoked haddock
- 120ml/1/4 pint double cream
- 10 white pepper chives with their flowers (if possible for garnish)
- Melt the butter in a large saucepan. Then add the onion and sweat until soft (around 6 minutes)
- Add the bay leaves, nutmeg, milk, water and the potatoes
- Bring to the boil and simmer for 12 minutes or until the potatoes are almost cooked
- Add the fish and simmer for another 10 minutes
- Remove the fish with a slotted spoon, take off the skin and any bones
- Leave to cool, then fork into large flakes. Remove the bay leaves.
- Mash the potatoes in the stock, then stir in the cream and bring back to the boil Add the fish to warm through
- Check the seasoning adding pepper of necessary
- Serve in warmed bowl garnished with the chopped chives.
Serves : 4