Smoked Haddock Leek And Potato Broth Food

SMOKED HADDOCK, LEEK AND POTATO SOUP

Smoked Haddock, Leek and Potato Soup image

A deeply satisfying and tasty soup using the classic combination of leek and potato with the luscious savoury flavour of smoked haddock. Never fails to elicit complementary comments and requests for seconds.

Provided by BellaXenia

Categories Winter

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

30 g butter
3 leeks, washed and finely sliced
300 g potatoes, cut into cubes
450 ml milk
300 ml stock
600 g smoked haddock, cut into bite sized chunks
ground pepper

Steps:

Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
Gently lower the haddock chunks into the pan and simmer gently for five minutes.
Ladle into bowls and serve with crusty bread.

Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 6.6, Cholesterol 146.9, Sodium 1259.1, Carbohydrate 27.7, Fiber 2.9, Sugar 3.2, Protein 44

SMOKED HADDOCK & LEEK CHOWDER

Smoked haddock & leek chowder image

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

Provided by Jo Pratt

Categories Lunch, Main course, Soup

Time 40m

Yield Serves 4 (generously)

Number Of Ingredients 12

Ingredients

600g natural (undyed) smoked haddock
500ml milk
1 tbsp olive oil
150g lardons (diced bacon), or chopped streaky bacon
2 sticks of celery , thinly sliced
3 medium leeks , washed and sliced
2 bay leaves
2 medium potatoes , peeled and diced into small cubes
500ml fish or chicken stock
125g frozen sweetcorn , thawed
142ml carton single cream
2 tbsp roughly chopped fresh parsley

Steps:

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.

Nutrition Facts : Calories 470 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 4.77 milligram of sodium

SMOKED HADDOCK DAUPHINOISE

Smoked haddock dauphinoise image

Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It's a great fuss-free dinner when you have family or friends over

Provided by Barney Desmazery

Categories Dinner

Time 1h

Number Of Ingredients 7

Ingredients

1kg Maris Piper or King Edward potatoes, peeled and sliced as thinly as possible
300ml double cream
1 tsp thyme leaves, plus extra to serve
25g parmesan, finely grated
300g skinless smoked haddock, cut into thin pieces
small knob of butter, for the dish
watercress, to serve

Steps:

Put the potatoes in a pan of cold, salted water and bring to the boil, then turn off the heat. Drain well. Tip the potatoes back into the pan and pour over the cream, then add the thyme, two-thirds of the parmesan and the haddock. Season and gently mix everything together.
Butter a medium-sized gratin dish, then tip in the potato mixture. Scatter with the remaining parmesan. Will keep covered and chilled for a day or frozen for three months. Defrost fully before cooking.
Heat the oven to 190C/170C fan/gas 5. Bake for 30-35 mins until golden and bubbling around the edges. Leave to cool for at least 5 mins, then serve straight from the dish with a dressed watercress salad on the side, if you like. Scatter with some extra thyme and grind over some black pepper to serve.

Nutrition Facts : Calories 645 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

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Put the smoked haddock in a deep frying pan with 600ml water and the bay leaves. Bring to a simmer, cook for 2 minutes, then cover, take off the heat and leave for another 5 minutes. Lift the fish onto a plate and, when cool enough to handle, break it into large flakes, discarding the skin and any bones. Strain the cooking liquid into a jug.
Melt 25g of the butter in a large saucepan. Add the sliced leeks, stir well to coat them with butter and season lightly. Cover and cook gently for 5 minutes over a low heat until just tender. Scoop out with a slotted spoon and add them to the flaked haddock.
Add the rest of the butter to the pan and, when melted, stir in the flour. Gradually stir in the reserved cooking liquid from the fish and bring to the boil, stirring. Add the potatoes, cover and simmer for 12-15 minutes until the potatoes are tender and just beginning to fall apart.
Press some of the potatoes up against the sides of the pan to break them up slightly. Stir in the milk and cream and bring up to a simmer, but don’t let it boil. Stir in the smoked haddock, leeks and half the parsley, season to taste, then leave to heat through for a minute or two. Serve in warmed bowls, sprinkled with the rest of the chopped parsley.

Smoked Haddock Leek And Potato Broth Food

SMOKED HADDOCK, LEEK AND POTATO SOUP

A deeply satisfying and tasty soup using the classic combination of leek and potato with the luscious savoury flavour of smoked haddock. Never fails to elicit complementary comments and requests for seconds.

SMOKED HADDOCK & LEEK CHOWDER

A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub

SMOKED HADDOCK DAUPHINOISE

Add smoked haddock to dauphinoise to make an easier, freeze-ahead fish pie. It's a great fuss-free dinner when you have family or friends over

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