Smoked Haddock Soup Recipes

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CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP



Cullen Skink - Scottish Smoked Haddock and Potato Soup image

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.

Provided by French Tart

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (2 lb) smoked haddock
1 medium onion, peeled and finely chopped
1 1/2 pints milk
2 tablespoons butter
8 ounces cooked mashed potatoes
salt and pepper
1 bay leaf
chopped parsley
water
toast points (as an accompaniment)

Steps:

  • Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
  • Take the haddock from the pan and remove the skin and bones.
  • Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
  • Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
  • Add the milk to the fish stock and bring back to the boil.
  • Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
  • Add the fish and reheat.
  • Check for seasoning.
  • Just before serving, add the butter in small pieces so that it runs through the soup.
  • Serve with chopped parsley on top, accompanied by triangles of toast.

Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6

SMOKED HADDOCK CHOWDER



Smoked Haddock Chowder image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Milk/Cream     Fish     Potato     Dinner     Leek     Family Reunion     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

2 boneless smoked haddock fillets (about 18 ounces)
2 tablespoons (1/4 stick) unsalted butter
1 leek (white and pale-green parts only), minced
1 celery stalk, minced
1/2 teaspoon dry mustard
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/3" cubes
4 sprigs thyme
1/4 cup heavy cream
1 tablespoon minced fresh chives
Common Crackers
Ingredient info: Look for smoked haddock, also known as finnan haddie, at better supermarkets and at specialty foods stores and pikeplacefish.com.

Steps:

  • Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
  • [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
  • Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
  • With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .

SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

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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