Author Notes
A traditional fish soup from the northeast of Scotland that incorporates smoked haddock with potatoes and onions. —Graeme Taylor
Ingredients
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one
250-gram smoked haddock fillet
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2 1/4 cups
(500 milliliters) whole milk
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1
bay leaf
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1
small onion, finely chopped
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White part of 1 leek, roughly chopped
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1 tablespoon
butter
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1
potato, diced into 1-centimeter cubes
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Salt and black pepper, to taste (optional)
Directions
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In a sauté pan over a low to medium heat, poach the haddock in the milk with the bay leaf for 3 to 4 minutes until cooked. Remove the haddock and pour the milk into a separate bowl and set aside. Discard the bay. Wipe the pan clean of milk with a towel.
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In the same pan, sauté the onion and leek in butter until soft, but stopping before they're browned. Add the potato, coating it well in the buttery vegetables.
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Add the retained milk and simmer until the potato is cooked.
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Remove half the vegetables and mash the milky vegetable mix with a potato masher or fork. Add back the remaining vegetables and haddock to warm through.
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Check for seasoning and serve with a good grinding of black pepper.
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