Creamy Potato Smoked Haddock (Printable)
Velvety blend of tender potatoes and smoky haddock enriched with herbs and cream.
# What You Need:
→ Seafood
01 - 12.3 oz smoked haddock fillet, skinless and boneless
02 - 2 cups whole milk
→ Vegetables
03 - 14.1 oz potatoes, peeled and diced
04 - 1 medium onion, finely chopped
05 - 1 leek, white part only, sliced
06 - 1 celery stalk, diced
→ Liquids
07 - 2 cups fish or vegetable stock
08 - 3.4 fl oz double cream
→ Herbs & Seasonings
09 - 1 bay leaf
10 - 2 tbsp fresh chives, finely chopped
11 - Salt, to taste
12 - Black pepper, to taste
→ Fats
13 - 2 tbsp unsalted butter
# Directions:
01 - Place the smoked haddock in a saucepan with the whole milk and bay leaf. Gently bring to a simmer and poach for 7 to 8 minutes until just cooked. Remove the haddock and set aside. Strain and reserve the poaching milk, discarding the bay leaf.
02 - In a large pot, melt the unsalted butter over medium heat. Add the chopped onion, sliced leek, and diced celery. Sauté gently for 5 minutes until softened but not browned.
03 - Add the diced potatoes to the pot and stir for 2 minutes. Pour in the reserved poaching milk and the fish or vegetable stock. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are tender.
04 - Remove the pot from heat. Using a hand blender, partially blend the soup to retain some texture.
05 - Flake the smoked haddock into bite-sized pieces, removing any bones. Add the haddock and double cream to the soup. Gently reheat for 2 to 3 minutes without bringing to a boil.
06 - Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with finely chopped fresh chives.
# Expert Tips:
01 -
- It's ready in under an hour but tastes like you've been simmering it all day.
- The smoked fish adds sophisticated depth without any fussiness or complicated techniques.
- One pot (mostly) and a hand blender are genuinely all you need.
02 -
- Don't skip straining the poaching milk; particles will make the soup gritty and bitter-tasting.
- Boiling the soup after adding cream will curdle it into sad little flecks, so add it at the very end and warm gently.
- Taste before seasoning aggressively; smoked haddock and stock are both naturally salty, and you can always add more.
03 -
- Keep your hand blender moving in figure-eight patterns so you catch every pocket of potato and create even texture without overworking the soup.
- Cold fish flakes more cleanly than warm fish, so let it cool completely before breaking it apart for fewer annoying bones in your finished bowl.