Haddock soup recipe – a delicious recipe with fillet, fish stock, onion, clove of garlic, potato, grain mustard. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place the haddock in the cold milk - bring to the boil and take off the heat.
2
Soften the onion and garlic over a medium heat in a little vegetable oil for about 5 minutes, then add the potato and cook for a further minute.
3
Add the fish stock and bring to a rolling boil and simmer for 4 minutes.
4
Take the fish out of the milk and pour the milk into the boiling soup, boiling for 1 more minute, then blend until smooth and season with a little salt, black pepper and lemon juice to taste.
5
Fry the 4 eggs in a little butter until the white is cooked but the yolk is still runny!
6
Place the cooked eggs in 4 serving bowls, then flake the haddock around the egg and sprinkle with the cress and grain mustard.
7
Bring the soup back to the boil and pour around the egg yolk then serve.
203
kcal
Calories
10
g
Fat
15
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 fillet of un-dyed smoked haddock, 500 ml (17.6fl oz) semi skimmed milk, 200 ml (7fl oz) fish stock, 0.5 onion (finely diced), and more.
Yes, Haddock soup recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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