A simple smoked haddock fish soup with potatoes and cream. Cooked by Dick Strawbridge on The Hungry Sailors.
Ingredients
- 50 g1¾ oz butter
- 1 tbsp olive oil
- 3 garlic cloves, sliced
- 2 onions, diced
- 500 g17¾ oz potatoes, cut into 1cm cubes
- Pinch of sea salt
- 100 ml3½ fl oz fish stock
- 200 g7 oz smoked haddock fillet, skin removed
- 100 ml3½ fl oz double cream
Method: How to make Dick's haddock and potato soup
1
Melt the butter in a deep pan and add the olive oil, garlic, onions and potatoes.
2
Sprinkle in a pinch of salt and cook gently until the onions have softened. Pour in the fish stock and simmer for a further 10 minutes.
3
Cut the haddock into chunks and add to the pan.
4
Cook on a gentle heat for 5 minutes or until the potato is cooked through.
5
To give the soup a chunky texture, remove a quarter of the lumps in the soup and place to one side. Blend the remainder of the soup until smooth.
6
Pour in the double cream and stir.
7
Return the soup to the pan along with the reserved chunks and heat gently before serving.
