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
Serves: 4
25g unsalted butter
1 onion, finely diced
2 bay leaves
Grated nutmeg as required
425ml whole milk
250ml fish stock
300g potatoes, peeled and cut into large dice
400g undyed smoked haddock, skinned, deboned and cut into 2.5cm pieces
150ml double cream
1 tbsp freshly chopped parsley
Salt
Freshly ground black pepper
10 chives, snipped
Preparation Time: 10 minutes. Cooking Time 30 minutes.
1. Melt the butter in a large saucepan on the simmering plate, hotplate on simmering setting or induction on medium.
2. Stir in the onion and fry gently for about 5 minutes until soft. Do not allow them to colour.
3. Add the bay leaves, nutmeg, milk, stock and potatoes. Bring to the boil and simmer for 12-15 minutes or until the potatoes are cooked.
4. Mash the potatoes into the stock or blend with a stick blender, then stir in the fish, cream and parsley. Bring back to the boil and simmer for another 10 minutes until the fish is cooked and flaking.
5. Remove the bay leaves. Season to taste with salt and pepper as needed.
6. Serve in warmed bowls and garnish with the chives.
