This is an indulgent, filling soup that’s Scottish in origin. We love fish in our house so this is a treat for us!! It’s also quite a cheap meal to make and is great with fresh bread.
3 smoked haddock fillets
150ml whole milk
1 & 1/2pints of vegetable stock
3 handfuls of frozen peas
1-2 tablespoons of fresh parsley
3-4 tablespoons of double cream
In a deep frying pan with a lid- pour in the milk
Add the haddock and half the stock
Bring to the boil then put the lid on and reduce to a gentle simmer for around 10mins.
I forgot to take a picture of the vegetable prep- so dice your onions and peel then cut the potatoes into small cubes.
Next- melt the butter in a large pan!
Add the onions and cook on a medium-low heat for 5-8mins until soft
Once the fish is done cooking leave to cool in the pan
Once the onions are cooked add the potato
Then pour in the rest of the stock, bring to the boil and reduce to a simmer for around 15mins until the potato is soft
Remove the fish from the pan (keep the liquid!)
Use a fork to flake the fish and remove the skin
Once the potato is soft pour in the retained liquid from the fish poaching pan
Blend until smooth
The frozen peas
And the parsley. Gently heat through for a couple of mins
Finally stir through the cream