A delicious fish soup made with smoked haddock, potatoes, stock, cream and parsley. Serve small portions as a starter or double the quantity and serve as a hearty main course.
- 300 full-fat milk
- 400 water, roughly
- 10 g fish stock cube
- 10 g chicken stock cube
- 400 g natural smoked haddock, (roughly) filleted on the skin
- 2 large potatoes, peeled and cut into 2cm pieces
- 2 large onions, peeled and finely chopped
- 3 garlic cloves, peeled and chopped
- 1 tbsp anchovy essence, optional
- 2 tbsp plain flour
- 2 tbsp soft butter, heaped
- salt and freshly ground black pepper
- 4 tbsp chopped fresh parsley
- 200 g good quality sweetcorn, well drained
- 100 double cream, optional
- Place the milk, water and stock cubes into a medium saucepan and bring to a simmer.
- Add the haddock fillet and gently poach for 2-3 minutes to just cook, then lift out with a slotted spoon and reserve.
- Add the potatoes, onions, garlic and anchovy essence and gently simmer for 10-15 minutes until the spuds are cooked.
- Meanwhile, flake the partially cooked fish off the skin, leaving it in nice chunks.
- Once the potatoes are cooked, mix the flour and butter well and whisk a little of it at a time into the simmering potatoes and onions until nicely thickened, then cook for 1 minute.
- Using a potato masher, gently crush half the potatoes; this gives the soup and broth-like texture.
- Season well, then add the parsley, sweetcorn, cream and cooked haddock and stir through, and simmer for 30 seconds.
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