Smoked Haddock New Potato Soup With Maple Drizzle Recipes

SMOKED HADDOCK & NEW POTATO SOUP WITH MAPLE DRIZZLE

Steps:

• Remove the skin from the smoked haddock. Either ask your fishmonger to do this or, using a sharp filleting knife, start at the thinnest end and carefully wiggle your knife to separate the skin and the flesh. Keep going, keeping your knife close to the flesh, until the skin is removed. Keep the skin.
• In a large pan, sweat the onion in the butter until soft but not coloured, then add the potatoes and cook for a few mins more. Put the haddock skin in the pan, cover with the chicken stock and slowly poach until the potato is soft.
• In another pan, bring the milk and cream to the simmer. Place the smoked haddock in the pan and cook for 3-4 mins until just cooked. Remove and keep warm, reserving the milk and cream.
• Remove the fish skin from the soup and blend until smooth. Add the reserved cream and milk to get a smooth creamy finish and season with black pepper and a little salt.
• Fry the pancetta in a dry pan until crisp. Keep warm. In soup bowls, place some smoked haddock and crisp pancetta, then pour on the soup. Drizzle with the maple syrup and sprinkle with chopped chives.

SMOKED HADDOCK AND POTATO SOUP

Steps:

• Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil.
• Skim the scum from the surface, the cover the pan with a lid.
• Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily.
• Lift the poached fish from the pan with a slotted spoon and remove the skin and bones.
• Flake the fish and reserve.
• Return the skin and bones to the pan and simmer, uncovered for 30 minutes.
• Strain the fish stock and return it to the pan.
• Add the potatoes and simmer for about 25 minutes, or until tender.
• Remove the potatoes from the pan with a slotted spoon. Add the milk to the pan and bring to a boil.
• Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy.
• Add the flaked fish to the pan and adjust the seasonings.
• Serve sprinkled with chives.

SMOKED HADDOCK SOUP

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.

SMOKED HADDOCK, LEEK AND POTATO SOUP

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.