Smoked Haddock Soup
Velvety, aromatic, and richly flavored, this smoked haddock soup is the ultimate comfort food for seafood lovers. Infused with the distinct, smoky essence of haddock, this creamy soup combines hearty potatoes, sautéed onion, and a touch of garlic with a luscious blend of chicken stock, milk, and double cream for a silky-smooth texture. The poached haddock is flaked into bite-sized pieces, adding a tender, savory bite to every spoonful. A dash of fresh parsley brightens the dish, while a hint of black pepper ties it all together. Perfectly balanced and deeply satisfying, this soup is ideal for cozy dinners or as a starter to an elegant seafood feast. Serve it warm with crusty bread for an irresistibly hearty meal.
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Recipe Information
Ingredients
- 400 g Smoked haddock fillets
- 300 g Potatoes
- 1 Onion
- 2 Garlic cloves
- 30 g Butter
- 750 ml Chicken stock
- 250 ml Milk
- 100 ml Double cream
- 1 Bay leaf
- 2 tbsp Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Peel and dice the potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic cloves.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened but not browned.
Add the diced potatoes to the saucepan and stir well to coat them in the butter and aromatics. Cook for 2 minutes.
Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the saucepan and cook for 10-12 minutes, or until the potatoes are tender.
While the potatoes are cooking, place the smoked haddock fillets in a separate saucepan. Pour in the milk, ensuring the fillets are mostly submerged, and heat gently until the milk just begins to simmer. Poach the haddock for 5 minutes until cooked through.
Using a slotted spoon, carefully remove the smoked haddock from the milk and set aside to cool slightly. Reserve the milk for the soup and remove any skin or bones from the haddock. Flake the fish into bite-sized pieces.
Once the potatoes are tender, remove the bay leaf from the soup and carefully blend the mixture until smooth using an immersion blender or a countertop blender. Return the soup to the saucepan if needed.
Stir in the reserved poaching milk, double cream, and flaked haddock. Gently heat the soup over low heat, being careful not to let it boil.
Season the soup with salt and black pepper to taste. Stir in the chopped parsley just before serving.
Ladle the smoked haddock soup into bowls and garnish with additional parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 5680 mg | 247% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 25.6 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 590 mg | 45% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3507 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
