Smoked Haddock and Potato Soup

1. 1

   Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil.

2. 2

   Skim the scum from the surface, the cover the pan with a lid.

3. 3

   Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily.

4. 4

   Lift the poached fish from the pan with a slotted spoon and remove the skin and bones.

5. 5

   Flake the fish and reserve.

6. 6

   Return the skin and bones to the pan and simmer, uncovered for 30 minutes.

7. 7

   Strain the fish stock and return it to the pan.

8. 8

   Add the potatoes and simmer for about 25 minutes, or until tender.

9. 9

   Remove the potatoes from the pan with a slotted spoon.

10. 10

    Add the milk to the pan and bring to a boil.

11. 11

    Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy.

12. 12

    Add the flaked fish to the pan and adjust the seasonings.

13. 13

    Serve sprinkled with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.