Recipe
for :
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Rustic Potato, Leek and Smoked Haddock
Soup
|
|
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by George McIvor of Baxters.
.
. . like to find out more and see the list of recipes
then <click
here>
Ingredients
100g
butter
2 natural smoked haddock skin on bone in
60ml white wine
100g smoked bacon – diced 15 mm
1 onion – peeled and finely chopped
4 large leeks – harsh green removed, quarter
and wash well then slice
2 large potatoes – peeled and cut into 15mm chunks
250ml milk
600ml light fish stock or vegetable stock
120ml double cream
1 tablespoon flat parsley – chopped
Sea salt, white pepper and nutmeg
Method
- Place
a couple of knobs of butter on the flesh side of each
haddock add a splash of white wine, wrap each haddock
in tin foil and place in a hot oven for five minutes.
- Remove
from oven and pick the fish clean of all skin and
bone, keep warm and reserve any juices.
- Melt
the remaining butter then add bacon, onions, leeks
and potatoes and sweat over a low heat for 10–15 minutes.
- Add
milk and stock and cook for a further 15 minutes.
Stir in the cream and any reserved juices from the
fish, bring back to the boil. The potatoes should
be cooked by this stage.
- Add
flaked haddock and chopped parsley and season with
pepper and nutmeg.
- You
may only need a little salt as the haddock can be
quite salty.
Assembly
- Ladle
into bowls and swirl on some extra cream and chopped
parsley, serve with hunks of Thyme and Carraway
Soda Bread (click for recipe).
Serves
4
George
McIvor
for
The North East of Scotland Fisheries Development Partnership
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