Fish and Potato Soup You’ll Love!
I’ve been asked to share my recipe for this blog which I’m happy to do. What you need to remember is that this is mine because I have tweaked the recipe to suit my taste and requirements. I like a thick, comforting bowl of soup which is filling and warming at the same time. I like the richness of butter and full fat milk with a little extra cream and serve it with bread; Oatmeal for choice and some more butter.
I think it is worth sourcing undyed smoked haddock from your local fishmonger or supermarket. The over-dyed, bright yellow, smoked haddock is just not appealing to me. Floury potatoes are also essential. I like Roosters but choose your own favourites.
So to begin…
Ingredients
An onion diced in smallish pieces
4 fillets of undyed smoked haddock (cut into small pieces, remove any bones and skin)
3 pints of milk
1 oz Butter
4 medium potatoes (part boiled and diced)
2 teaspoons cornflour (mixed with a tablespoon of milk)
Cream – Double for preference but single works too.
Garnish – Chopped chives or flat leaf parsley.
Seasoning- Salt and Pepper
Method
Cook the potatoes in water until cooked. Drain and leave in the pan with the lid on.
Melt the butter in a large saucepan, add the onion and cook slowly until translucent. Approx. 5 minutes
Add half of the potatoes and half of the milk. Roughly mash the potatoes and gently heat the milk to a simmer. Add the fish and simmer for about 10 mins until cooked.
Add the remaining potatoes and milk and bring to a simmer.
Add the cornflour mixed with a tablespoon of milk. Cook for 2 minutes.
Check for seasoning.
The haddock maybe salty to don’t add unless you need to – so remember to taste first. Add a little white pepper if you like.
Ladle into big soup bowls and pour a little cream over the top.
Garnish with a little greenery as suggested above.
Enjoy!
