Smoked Haddock Leek And Potato Broth Recipes

SMOKED HADDOCK & LEEK CHOWDER

Smoked haddock & leek chowder image

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Provided by Jo Pratt

Categories Lunch, Main course, Soup

Time 40m

Yield Serves 4 (generously)

Number Of Ingredients 12

Ingredients

600g natural (undyed) smoked haddock
500ml milk
1 tbsp olive oil
150g lardons (diced bacon), or chopped streaky bacon
2 sticks of celery , thinly sliced
3 medium leeks , washed and sliced
2 bay leaves
2 medium potatoes , peeled and diced into small cubes
500ml fish or chicken stock
125g frozen sweetcorn , thawed
142ml carton single cream
2 tbsp roughly chopped fresh parsley

Steps:

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.

Nutrition Facts : Calories 470 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 4.77 milligram of sodium

SMOKED HADDOCK, LEEK AND POTATO SOUP

Smoked Haddock, Leek and Potato Soup image

A deeply satisfying and tasty soup using the classic combination of leek and potato with the luscious savoury flavour of smoked haddock. Never fails to elicit complementary comments and requests for seconds.

Provided by BellaXenia

Categories Winter

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

30 g butter
3 leeks, washed and finely sliced
300 g potatoes, cut into cubes
450 ml milk
300 ml stock
600 g smoked haddock, cut into bite sized chunks
ground pepper

Steps:

Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
Gently lower the haddock chunks into the pan and simmer gently for five minutes.
Ladle into bowls and serve with crusty bread.

Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 6.6, Cholesterol 146.9, Sodium 1259.1, Carbohydrate 27.7, Fiber 2.9, Sugar 3.2, Protein 44

SMOKED HADDOCK, LEEK AND POTATO BROTH

Smoked Haddock, Leek and Potato Broth image

This is a tasty rich soup and the recipe will serve as a starter for four or a full meal for two. The recipe is from the London fish restaurant called Livebait.

Provided by kolibri

Categories Clear Soup

Time 3h

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 kg plum tomato
1 bunch basil
1/2 bunch parsley
1/2 bunch thyme
250 g leeks
250 g waxy potatoes
500 g smoked haddock, undyed if possible
1 liter chicken stock
1/2 teaspoon hot paprika
salt
pepper

Steps:

Preheat the oven to 130 C/250°F.
Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender.
Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes.
Skin the haddock fillets and chop them into bite-sized pieces.
Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes.
Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm.
Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 737.7, Fat 10.1, SaturatedFat 2.4, Cholesterol 207.7, Sodium 2691.9, Carbohydrate 77.5, Fiber 11.3, Sugar 27.1, Protein 84.8

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