A 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 a hearty main course.
- 300mls full fat milk
- 400mls water, roughly
- 1 x 10g fish stock cube
- 1 x 10g chicken stock cube
- 400g (roughly) natural smoked haddock fillet on the skin
- 2 large potatoes, peeled and cut into 2cm pieces
- 2 large onions, peeled and finely chopped
- 3 cloves garlic, peeled and chopped
- 1 tbsp anchovy essence, optional
- 2 tbsp plain flour
- 2 tbsp (heaped) soft butter
- salt and freshly ground black pepper
- 4 tbsp chopped fresh parsley
- 1 x 200g tin good quality sweetcorn, well drained
- 100mls double cream, optional
- Place the milk, water and stock cubes into a medium saucepan and bring to a simmer.
- Add the haddock fillet and gently poach for 2-3 minutes to just cook, the lift out with a slotted spoon and reserve.
- Add the potatoes, onions, garlic and anchovy essence and gently simmer for 10-15 minutes until the spuds are cooked.
- Meanwhile flake the partially cooked fish off the skin, leaving in nice chunks.
- Once the potatoes are cooked, mix the flour and butter together well and whisk a little at a time into the simmering potatoes and onions, until nicely thickened, cook for 1 minute.
- Using a potato masher, gently crush half the potatoes, this gives the soup and broth like texture.
- Season well, then add the parsley, sweetcorn, cream and cooked haddock and stir through, and simmer for 30 seconds.