A traditional Scottish recipe for a rich soup using smoked
haddock.
Ingredients
12oz/340g smoked haddock
1 onion, peeled and chopped
1.5pt/850ml boiling water
1pt/568ml milk
1.5lb/680g potatoes, peeled and chopped
0.5oz/14g butter
Salt
Pepper
Finely chopped parsley for garnish
Method
Place the haddock in a large pan and pour the boiling water
over it. Bring back to the boil and add the chopped onion.
Cover and simmer until the haddock is tender. Allow to cool
a little. Drain off and keep the liquid. Carefully remove
and discard any bones in the fish. Put the fish onto a plate
and put into the fridge.
Add the milk to the fish liquid, cover and simmer for an
hour. Meanwhile, cook the potatoes in a separate saucepan
until soft. Drain and mash. Remove the fish and milk liquid
from the heat and add the potatoes and flaked fish (check
again for bones). stir the soup with a wooden spoon and
season to taste. Add the butter and reheat gently. Garnish
with parsley.
