← Nouns Cooking · British & Irish

Ingredients

• 350 g undyed smoked haddock fillet
• 500 ml whole milk
• 300 ml Water
• 1 bay leaf
• 25 g Butter
• 1 onion (or a leek), finely chopped
• 400 g floury potatoes, peeled and cut into 1 cm cubes
• 50 ml double cream (optional)
• 1 handful chives or parsley, chopped
• Black pepper

Method

1. Put the haddock in a pan with the milk, water and bay leaf. Bring to a bare simmer and poach for 5–6 min until the fish flakes. Lift it out, flake into large pieces, discarding skin and bones, and keep the poaching liquid.
2. Melt the butter in a large pan over medium-low heat and cook the onion for 8 min until soft but not browned.
3. Add the potatoes and strain in the poaching liquid. Simmer for 12–15 min until the potatoes are tender.
4. Crush about a third of the potatoes against the side of the pan to thicken the soup. Return the fish, add the cream and warm through for 2 min without boiling. Season with pepper (it rarely needs salt) and finish with the herbs.

Tips

• Undyed smoked haddock is pale cream rather than bright yellow and has a cleaner, smokier taste.
• Contains fish and milk.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs