Smoked Haddock and Potato Soup Recipe

Ingredients

• 1 Finnan haddock (about 350g/12 oz)

• 1 onion, chopped

• bouquet garni

• 900ml/1 1/2 pints water

• 500g/1 1/4 potatoes, quartered

• 600ml/1 pint milk

• 40g/1 1/2 oz butter

• salt and ground black pepper

• snipped fresh chives, to garnish

Serves 4

Method:

1. Put the haddock, onion, bouquet garni and water into a large saucepan and bring to the boil. Skim the scum from the surface, then cover the pan with a tight-fitting lid.

2. Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily.

3. Lift the poached fish from the pan using a fish slice and remove the skin and bones. Flake the flesh and reserve. Return the skin and bones to the pan and simmer, uncovered, for 30 minutes.

4. Strain the fish stock and return to the pan, then add the potatoes and simmer for about 25 minutes or until tender.

5. Remove the potatoes from the pan using slotted spoon. Add the milk to the pan and bring to the boil.

6. 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 seasoning.

7. Sprinkle with chives and serve at once with crusty bread, if you wish.

Notes : If Finnan haddock is not available, ordinary smoked haddock may be substituted.