Creamy Smoked Haddock Soup
Over a year ago
4,020 views
Ingredients
- 200g Smoked Haddock
- 250g Boiled Potatoes (peeled)
- 100g White Onion (chopped)
- 1 ltr Water
- 200 ml Milk
- 70 ml Single Cream (or evaporated)
- 5 g Parsley. (chopped)
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Our fish loving friends love this soup and wanted the recipe
so I told them to look on Mydish for it. Time to share I thought
Method
-
1
1. Oven poach the Fish in the Milk in a cassersole dish (lid on) for 20 mins 180c
2. Boil the Potatoes in the Water (Large saucepan) with the Onion and blend in a blender if you have one.Return it to the saucepan
3.Remove the Fish from the dish and skin it, pour the milk and Cream in the saucepan, flake the Fish, add to the saucepan (Give the skin to the Cat)
Simmer for 20 mins, stirring
4. Add the Parsley. Stir in with a little Pepper
Chef's Tips
I've tried this with a proprietary fish stock added but it ruins the true taste in my humble opinion
Similar Recipes
View all similar
Comments (0)