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Oyster And Smoked Haddock Broth

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  • Serves: 2
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Oyster And Smoked Haddock Broth

This is a very simple soup but nevertheless with an extremely powerful flavour.


  • 6 large fresh opened oysters
  • plus all their natural juice
  • 250g natural smoked haddock
  • 2 shallots peeled and chopped finely
  • ½ clove garlic finely crushed
  • 300mls strong
  • but not salty fish stock
  • 3 tbsp finely chopped chives
  • 55g warm cooked pearl barley
  • 300mls whipping cream

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  1. Place the fish stock into a saucepan, add the garlic and shallots and reduce by ¾'s over a rapid boil.
  2. Remember the further you reduce the stock at this point the deeper the finished flavour will be.
  3. Once cooked, add the smoked haddock fillet, remove from the stove and cover. Leave to cool.
  4. When cold remove the haddock fillet and flake into nice sized pieces.
  5. Strain the thick stock to remove any bits and bobs.
  6. Place the stock into a clean saucepan and bring to the boil, add the cream and re boil.
  7. Place 4 of the oysters plus about half their juice into a liquidiser and blitz until smooth.
  8. Pour on the hot fish and cream soup, liquidise again inch˜till smooth
  9. Pour into the saucepan and add the flaked haddock keep warm but do not boil. The soup will have thickened dramatically.
  10. Taste and add a little more oyster juice if required.
  11. To serve, place an oyster in each warm bowls sprinkle on the barley and chives.
  12. Pour the hot soup into the bowls and serve straight away.