Smoked Haddock Soup Recipes

SMOKED HADDOCK SOUP

Smoked Haddock Soup image

Provided by Cathal Armstrong

Categories Soup/Stew Milk/Cream Fish Sauté Quick & Easy St. Patrick's Day Dinner Leek Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

Ingredients

10 sprigs fresh rosemary
20 sprigs fresh thyme
2 whole dried bay leaves
12 whole black peppercorns
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)
1 large fennel bulb, cut into medium dice (about 2 cups total)
2 quarts heavy cream
1 pound smoked haddock, flaked (about 2 cups total)*
2 tablespoons minced fresh dill
*If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).
Special Equipment
10- by 10-inch square of cheesecloth, kitchen string

Steps:

Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Cullen Skink - Scottish Smoked Haddock and Potato Soup image

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.

Provided by French Tart

Categories Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (2 lb) smoked haddock
1 medium onion, peeled and finely chopped
1 1/2 pints milk
2 tablespoons butter
8 ounces cooked mashed potatoes
salt and pepper
1 bay leaf
chopped parsley
water
toast points (as an accompaniment)

Steps:

Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
Take the haddock from the pan and remove the skin and bones.
Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
Add the milk to the fish stock and bring back to the boil.
Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
Add the fish and reheat.
Check for seasoning.
Just before serving, add the butter in small pieces so that it runs through the soup.
Serve with chopped parsley on top, accompanied by triangles of toast.

Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6

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