A rich creamy Scottish soup for a cold night from the excellent ” Lobster &Chips ” by Trish Hilferty.
Ingredients
- 500 g Finnan Haddock or undyed smoked haddock
- 600 ml whole milk
- 15 g unsalted butter
- 1 onion peeled and sliced
- 225 g floury potatoes peeled, diced and rinsed
- 600 ml water
- 100 ml single cream
- 2 tbsps chopped chives
- sea salt and black pepper
Servings:
Instructions
- Put the haddock in a pan and add the milk- it should just cover the fish so use less or more. Bring to the boil, turn down to a simmer and cook for 5 minutes then set aside.
- Melt the butter in a separate pan then add the onions and sweat over a low heat until soft and translucent. Add the potatoes and water, bring to the boil and simmer until the potatoes are almost cooked.
- Remove the fish from the milk. Pour the milk through a sieve into the pan with the potatoes and cook for five minutes, Meanwhile flake the fish, discarding the skin and bones.
- Crush the potatoes gently with a fork or potato mashes. Add the flaked fish and the cream and simmer for 5 minutes.
- Pour into warm bowls and scatter with the chives to serve.
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