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Author Notes: A traditional fish soup from the northeast of Scotland that incorporates smoked haddock with potatoes and onions. —Graeme Taylor
- One 250-gram smoked haddock fillet
- 2 1/4 cups (500 milliliters) whole milk
- 1 bay leaf
- 1 small onion, finely chopped
- White part of 1 leek, roughly chopped
- 1 tablespoon butter
- 1 potato, diced into 1-centimeter cubes
- Salt and black pepper, to taste (optional)
- 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.
- 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.
- Add the retained milk and simmer until the potato is cooked.
- 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.
- Check for seasoning and serve with a good grinding of black pepper.