This is such a good, comforting, warming soup, and it is really quite quick to make.
Feel free to replace some of the smoked haddock with unsmoked fish if you like, and mussels and prawns are good in this too.
Of course, this can be reheated, but if you want the smoked haddock to stay in nice chunks, don’t boil it too vigorously and don’t stir it too much.
Serves 6
Ingredients
- 25 g (1 oz) butter
- 100 g (31⁄2 oz) sliced onion (1 small onion)
- 225 g (8 oz) sliced leeks (2 smallish leeks)
- salt and pepper
- 250 g (9 oz) potatoes (3 medium potatoes), cut into 1 cm (1⁄2 in) dice
- 400 ml (14 fl oz) vegetable or light chicken stock
- 400 ml (14 fl oz) milk
- 400 g (14 oz) smoked haddock (1 medium fillet), preferably un-dyed, cut into 2 cm (3⁄4 in) chunks
- 25 ml (1 fl oz) cream – optional
- 2 tbsp chopped parsley
Method
Step 1
In a saucepan, melt the butter.
Step 2
Add the onions and leeks, season with salt and pepper, and sweat over a gentle heat until soft but not coloured — about 10 minutes.
Step 3
Add the potatoes, stock and milk; bring to the boil and simmer for 10 minutes or until the potatoes are just cooked.
Step 4
Add the smoked haddock and continue to simmer for 2 or 3 minutes until the fish is just cooked.
Step 5
Season again if necessary.
Stir in the cream and chopped parsley, and serve.