Smoked Haddock Soup Food

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SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP



Cullen Skink - Scottish Smoked Haddock and Potato Soup image

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.

Provided by French Tart

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (2 lb) smoked haddock
1 medium onion, peeled and finely chopped
1 1/2 pints milk
2 tablespoons butter
8 ounces cooked mashed potatoes
salt and pepper
1 bay leaf
chopped parsley
water
toast points (as an accompaniment)

Steps:

  • Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
  • Take the haddock from the pan and remove the skin and bones.
  • Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
  • Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
  • Add the milk to the fish stock and bring back to the boil.
  • Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
  • Add the fish and reheat.
  • Check for seasoning.
  • Just before serving, add the butter in small pieces so that it runs through the soup.
  • Serve with chopped parsley on top, accompanied by triangles of toast.

Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6

SMOKED HADDOCK CHOWDER



Smoked Haddock Chowder image

A simple and delicious fish soup made with smoked haddock, potatoes, stock, cream, and parsley. Serve small portions as a starter or double the quantity and serve as an impressive main course.

Provided by Ita

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, diced
1 large carrot, peeled and diced
1 ½ teaspoons chopped fresh thyme
3 ¼ cups fish stock
14 ounces smoked haddock
2 large potatoes, quartered
⅓ cup light cream
salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
  • Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
  • Season chowder with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 37.5 g, Cholesterol 56.2 mg, Fat 5.5 g, Fiber 5.1 g, Protein 26.8 g, SaturatedFat 0.9 g, Sodium 737.2 mg, Sugar 3.6 g

SMOKED HADDOCK SOUP



Smoked Haddock Soup image

Provided by Cathal Armstrong

Categories     Soup/Stew     Milk/Cream     Fish     Sauté     Quick & Easy     St. Patrick's Day     Dinner     Leek     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

10 sprigs fresh rosemary
20 sprigs fresh thyme
2 whole dried bay leaves
12 whole black peppercorns
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)
1 large fennel bulb, cut into medium dice (about 2 cups total)
2 quarts heavy cream
1 pound smoked haddock, flaked (about 2 cups total)*
2 tablespoons minced fresh dill
*If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).
Special Equipment
10- by 10-inch square of cheesecloth, kitchen string

Steps:

  • Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
  • In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.

SMOKED FISH CHOWDER



Smoked Fish Chowder image

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

Categories     Soup/Stew     Milk/Cream     Fish     Herb     Onion     Potato     Bacon     Corn     Lima Bean     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 13

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces
3 tablespoons minced fresh parsley leaves or fresh dill

Steps:

  • In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
  • In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.

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

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

SILKY CELERIAC SOUP WITH SMOKED HADDOCK



Silky celeriac soup with smoked haddock image

A twist on celery soup. Leave out the haddock if you like (it's just flaked over the top)

Provided by Matt Tebbutt

Categories     Dinner, Soup, Supper

Time 50m

Number Of Ingredients 12

50g unsalted butter
1 onion , chopped
1 leek , finely chopped
1 garlic bulb, cut through the middle
few thyme sprigs, plus extra to serve
4 bay leaves
1 celeriac , peeled and diced
2 medium potatoes , diced
1l chicken stock
500ml milk
2 fillets natural smoked haddock
500ml double cream

Steps:

  • Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the clove of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don't stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.
  • Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.
  • When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks, then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.

Nutrition Facts : Calories 636 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.87 milligram of sodium

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