Best 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 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.

SILKY CELERIAC SOUP WITH SMOKED HADDOCK



Silky celeriac soup with smoked haddock image

A twist on celery soup. Leave out the haddock if you like (it's just flaked over the top)

Provided by Matt Tebbutt

Categories     Dinner, Soup, Supper

Time 50m

Number Of Ingredients 12

50g unsalted butter
1 onion , chopped
1 leek , finely chopped
1 garlic bulb, cut through the middle
few thyme sprigs, plus extra to serve
4 bay leaves
1 celeriac , peeled and diced
2 medium potatoes , diced
1l chicken stock
500ml milk
2 fillets natural smoked haddock
500ml double cream

Steps:

  • Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the clove of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don't stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.
  • Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.
  • When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks, then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.

Nutrition Facts : Calories 636 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.87 milligram of sodium

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, 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

CAULIFLOWER, SAFFRON & SMOKED HADDOCK SOUP



Cauliflower, saffron & smoked haddock soup image

A delicious cauliflower and haddock chowder-like soup - serve as a main or a starter

Provided by Ruth Watson

Categories     Snack, Soup

Time 1h

Yield Serves 4 (or 6 as a starter)

Number Of Ingredients 11

50g unsalted butter
2 Spanish onions , chopped fairly large
2 celery sticks, chopped
2 garlic cloves , chopped
small pinch of cayenne pepper
2 rounded tbsp vegetable bouillon powder
large pinch of saffron threads
450g undyed smoked haddock fillets
250g floury potato (eg, Maris Piper or King Edward), peeled and chopped
1 medium cauliflower , cut into florets
small handful chopped fresh coriander

Steps:

  • Melt the butter in a very large saucepan over a low heat. Throw in the onions, celery and garlic, and cook gently for about 10 minutes, stirring occasionally, without allowing the vegetables to colour. Stir in the cayenne, and cook for a further minute.
  • Meanwhile, combine the bouillon powder with 2 litres/31⁄2 pints water in another saucepan and bring to the boil. Scatter in the saffron, reduce the heat and add the smoked haddock. Poach gently for about 3 minutes, then scoop it out and set aside. Reserve the stock.
  • Add the potato to the pan of vegetables and stir thoroughly. Pour in the stock, bring to a strong simmer, half-covered, and cook for 10 minutes. Add the cauliflower and season. Cook for about 20 minutes until the vegetables are completely tender. Remove from the heat, leave to cool slightly, then purée in a blender.
  • Return the soup to the large saucepan and bring to the boil. Skin and flake the haddock (discarding any bones), add to the soup with the coriander and stir thoroughly. Now reduce the heat to a simmer and cook for a few minutes until everything is piping hot. Taste, adjust the seasoning if required (you shouldn't need extra salt), and serve.

Nutrition Facts : Calories 351 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.72 milligram of sodium

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