Smoked haddock, potato and tomato soup

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 500
  • 400
    milk and water, to just cover fish
  • 2
    large onions, diced
  • 40
    butter or margarine
  • 2
    large potatoes, diced
  • 2
    fresh or canned tomatoes, skinned and chopped
  • 2
    freshly grated nutmeg
  • milled black pepper
  • finely chopped parsley


Place fish in a large saucepan and add milk and water. Bring to boil, remove from stove immediately, cover with a lid and leave for 15 minutes (by which time it will be cooked through, without being overcooked and mushy). Sauté onion for a few minutes in melted butter in another saucepan. Add potatoes and cook, stirring, for a few more minutes, then stir in chopped tomatoes. Add poaching liquid and simmer until potatoes are soft, 25 to 30 minutes. Season with nutmeg and pepper. Meanwhile, remove skin and any bones from fish. Purée soup until smooth and strain back into cleaned saucepan (to remove tomato seeds). Flake cooked fish into soup and heat until just bubbling. Serve in a deep bowl, sprinkled with parsley. Swirl in a spoonful of cream, if desired. TOTAL KILOJOULE COUNT: 7 045 kJ (1 685 Cal). A portion: 1 760 kJ (420 Cal).

Read more on: fish/seafood

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