Smoked Haddock New Potato Soup With Maple Drizzle Recipes

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SMOKED HADDOCK & NEW POTATO SOUP WITH MAPLE DRIZZLE



Smoked haddock & new potato soup with maple drizzle image

This velvety soup is unashamedly rich, just the thing for a special occasion

Provided by Tom Kerridge

Categories     Soup

Time 40m

Number Of Ingredients 9

1 large side smoked skin-on haddock , approx 300g/11oz, pin-boned
½ onion , diced
25g butter
200g new potatoes , peeled and sliced
400ml chicken stock
100ml milk
200ml double cream
100g pancetta , diced
maple syrup and chopped chives, to serve

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.

Nutrition Facts : Calories 565 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 3.12 milligram of sodium

SMOKED HADDOCK AND POTATO SOUP



Smoked Haddock and Potato Soup image

This is from 1000 Great Recipes. Posting for ZWT3. "This soup's traditional name is 'cullen skink'. A 'cullen' is a town's port district and 'skink' means stock or broth."

Provided by dicentra

Categories     Finnish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 ounces finnan haddock
1 onion, chopped
1 bouquet garni
3 3/4 cups water
1 1/4 lbs potatoes, quartered
2 1/2 cups milk
3 tablespoons butter
salt and pepper
fresh chives, snipped, to garnish

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.

Nutrition Facts : Calories 389.9, Fat 15.2, SaturatedFat 9.1, Cholesterol 107.2, Sodium 223.8, Carbohydrate 34.7, Fiber 3.5, Sugar 2.3, Protein 28.8

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

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.

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

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

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Top Asked Questions

How to cook smoked haddock in a pan?
Put the smoked haddock in a deep frying pan with 600ml water and the bay leaves. Bring to a simmer, cook for 2 minutes, then cover, take off the heat and leave for another 5 minutes. Lift the fish onto a plate and, when cool enough to handle, break it into large flakes, discarding the skin and any bones.
What goes well with smoked haddock chowder?
This classic creamy smoked haddock, leek and potato chowder goes brilliantly with slices of warm, freshly baked soda bread. Put the smoked haddock in a deep frying pan with 600ml water and the bay leaves. Bring to a simmer, cook for 2 minutes, then cover, take off the heat and leave for another 5 minutes.
How do you cook haddock with leeks?
Melt 25g of the butter in a large saucepan. Add the sliced leeks, stir well to coat them with butter and season lightly. Cover and cook gently for 5 minutes over a low heat until just tender. Scoop out with a slotted spoon and add them to the flaked haddock.
How long does it take to make smoked haddock Rarebit with spinach?
This recipe for smoked haddock rarebit with spinach is really easy to make and ready in just 20 minutes – perfect for a midweek meal. The cheese topping makes it feel really special, with minimal effort.

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