Smoked haddock soup

Ingredients 8
Servings 6


  • 400
    smoked haddock fillets
  • 3
    medium potatoes, peeled and chopped
  • 1
    onion, shopped
  • 15
  • 625
  • 30
    chopped parsley
  • 1
    lemon, grated rind
  • cream (optional)


Put haddock, potatoes, onion and 625 ml water in a large saucepan. Simmer until everything is tender. (If you do not like the haddock skin, peel it off). Mash everything with a potato masher. Mix the flour with a little milk. Add to the pot, along with remaining milk and chopped parsley. Season with salt and freshly ground black pepper. Bring to the boil while stirring. Simmer for 5 minutes. Pour soup into bowls and sprinkle with grated lemon rind, or add a teaspoon of cream to the centre of the bowl and top with lemon rind.

Read more on: fish/seafood  |  soup

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