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Recipe for :

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.

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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


  • 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.


  • 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