SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
SMOKED HADDOCK SOUP
Provided by Cathal Armstrong
Categories Soup/Stew Milk/Cream Fish Sauté Quick & Easy St. Patrick's Day Dinner Leek Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
- In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.
SMOKED HADDOCK CHOWDER
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Fish Potato Dinner Leek Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
- [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
- Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
- With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .
CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.
Provided by French Tart
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
- Take the haddock from the pan and remove the skin and bones.
- Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
- Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
- Add the milk to the fish stock and bring back to the boil.
- Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
- Add the fish and reheat.
- Check for seasoning.
- Just before serving, add the butter in small pieces so that it runs through the soup.
- Serve with chopped parsley on top, accompanied by triangles of toast.
Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6
SMOKED FISH CHOWDER
Steps:
- In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
- In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.
SILKY CELERIAC SOUP WITH SMOKED HADDOCK
A twist on celery soup. Leave out the haddock if you like (it's just flaked over the top)
Provided by Matt Tebbutt
Categories Dinner, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the 50g of butter in a large saucepan until foaming, then lower the heat a little. Sweat the onion and leek with the clove of garlic, a few sprigs of thyme and 2 bay leaves. Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don't stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.
- Meanwhile, in a deep frying pan bring the 500ml of milk and remaining bay leaves to the boil. Lower to a very gentle simmer, slide in the 2 haddock fillets and cover with baking paper. Cook for 3-4 mins until the fish flakes easily. Remove the fish from the milk and flake into a bowl; cover to keep warm.
- When the celeriac is tender, pour in the 500ml of cream, bring back to the boil and remove from the heat. Remove the garlic and herb stalks, then blitz until silky smooth using a stick blender. If you want to freeze the soup, stir through the fish at this point. Serve scattered with the flaked haddock and thyme leaves.
Nutrition Facts : Calories 636 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.87 milligram of sodium
SMOKED HADDOCK & SWEETCORN CHOWDER
This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
- Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
- To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.
Nutrition Facts : Calories 342 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.5 milligram of sodium
SMOKED HADDOCK, LEEK AND POTATO SOUP
A deeply satisfying and tasty soup using the classic combination of leek and potato with the luscious savoury flavour of smoked haddock. Never fails to elicit complementary comments and requests for seconds.
Provided by BellaXenia
Categories Winter
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the leeks gently in the butter for 5 minutes then stir in the potatoes.
- Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender.
- Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker.
- Gently lower the haddock chunks into the pan and simmer gently for five minutes.
- Ladle into bowls and serve with crusty bread.
Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 6.6, Cholesterol 146.9, Sodium 1259.1, Carbohydrate 27.7, Fiber 2.9, Sugar 3.2, Protein 44
CAULIFLOWER, SAFFRON & SMOKED HADDOCK SOUP
A delicious cauliflower and haddock chowder-like soup - serve as a main or a starter
Provided by Ruth Watson
Categories Snack, Soup
Time 1h
Yield Serves 4 (or 6 as a starter)
Number Of Ingredients 11
Steps:
- Melt the butter in a very large saucepan over a low heat. Throw in the onions, celery and garlic, and cook gently for about 10 minutes, stirring occasionally, without allowing the vegetables to colour. Stir in the cayenne, and cook for a further minute.
- Meanwhile, combine the bouillon powder with 2 litres/31⁄2 pints water in another saucepan and bring to the boil. Scatter in the saffron, reduce the heat and add the smoked haddock. Poach gently for about 3 minutes, then scoop it out and set aside. Reserve the stock.
- Add the potato to the pan of vegetables and stir thoroughly. Pour in the stock, bring to a strong simmer, half-covered, and cook for 10 minutes. Add the cauliflower and season. Cook for about 20 minutes until the vegetables are completely tender. Remove from the heat, leave to cool slightly, then purée in a blender.
- Return the soup to the large saucepan and bring to the boil. Skin and flake the haddock (discarding any bones), add to the soup with the coriander and stir thoroughly. Now reduce the heat to a simmer and cook for a few minutes until everything is piping hot. Taste, adjust the seasoning if required (you shouldn't need extra salt), and serve.
Nutrition Facts : Calories 351 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 2.72 milligram of sodium
SMOKED HADDOCK SOUP
Make and share this Smoked Haddock Soup recipe from Food.com.
Provided by JoyfulCook
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place saffron threads in a small bowl. Add one tablespoon of boiling water and leave to infuse for 10 minutes.
- Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.
- Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper. Cover and simmer for 10 minutes, until potatoes are cooked.
- Skin and cut the haddock into large cubes; gently lower into the pan. Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
- Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.
Nutrition Facts : Calories 319.2, Fat 7.2, SaturatedFat 3.8, Cholesterol 103, Sodium 1051.5, Carbohydrate 25.8, Fiber 2.5, Sugar 2.4, Protein 36.8
More about "smoked haddock soup recipes"
SMOKED HADDOCK CHOWDER - WAITROSE
From waitrose.com
SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD …
From jamieoliver.com
TRADITIONAL SCOTTISH CULLEN SKINK RECIPE - THE SPRUCE EATS
From thespruceeats.com
SMOKED HADDOCK CHOWDER RECIPE | HEALTHY RECIPES
From realfood.tesco.com
HOW TO COOK SMOKED HADDOCK – 4 METHODS FOR DELICIOUS …
From realhomes.com
SMOKED HADDOCK SOUP WITH FRESH HERBS AND SPINACH
From deliciousmagazine.co.uk
THICK SMOKED HADDOCK CHOWDER RECIPE - BBC FOOD
From bbc.co.uk
SMOKED HADDOCK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SMOKED HADDOCK AND MASHED POTATO SOUP RECIPE
13 HADDOCK RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
SMOKED HADDOCK AND SWEET CORN SOUP WITH CRISPY BACON
From rosannaetc.com
SMOKED HADDOCK SOUP | SAVEUR
From saveur.com
VEGETABLES SOUP WITH SMOKED HADDOCK - MY PARISIAN KITCHEN
From myparisiankitchen.com
HOW TO COOK SMOKED HADDOCK - DELISH
From delish.com
CULLEN SKINK RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SMOKED HADDOCK SOUP RECIPE BY GADGET.COOK | IFOOD.TV
SMOKED HADDOCK SOUP RECIPES | DEPORECIPE.CO
From deporecipe.co
SMOKED HADDOCK AND POTATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SMOKED HADDOCK CHOWDER | AMERICAN RECIPES | GOODTO
From goodto.com
WHAT TO SERVE WITH SMOKED HADDOCK: 13 EASY SIDES
From happymuncher.com
SMOKED HADDOCK, SWEETCORN AND SWEET POTATO CHOWDER | LUNCH …
From goodto.com
JONATHAN MEADES’ SMOKED HADDOCK SOUP. - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
SMOKED HADDOCK & ONION SOUP - EAT YOURSELF GREEK
From eatyourselfgreek.com
CULLEN SKINK (SCOTTISH SMOKED FISH CHOWDER) RECIPE - SERIOUS EATS
From seriouseats.com
CULLEN SKINK - SCOTTISH SMOKED HADDOCK SOUP - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
SMOKED HADDOCK CHOWDER RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SMOKED HADDOCK, CORN AND POTATO SOUP RECIPE - FOOD.COM
From food.com
LOW CARB SMOKED HADDOCK CHOWDER - CARB DODGING
From carbdodging.com
SMOKED HADDOCK CHOWDER – TASTY HEALTHY WINTER WARMER
From taste2taste.com
CULLEN SKINK RECIPE - END OF THE FORK
From endofthefork.com
SMOKED HADDOCK SOUP - GLUTEN FREE RECIPES
From fooddiez.com
CHUNKY SMOKED HADDOCK CHOWDER | DINNER RECIPES | WOMAN
From womanandhome.com
CULLEN SKINK SMOKED HADDOCK SOUP - MAD ABOUT MACARONS
From madaboutmacarons.com
IRISH SMOKED FISH SOUP RECIPE - FOOD RECIPES FROM IRELAND
From yourirish.com
SMOKED HADDOCK IN MUSHROOM SAUCE | DINNER RECIPES | GOODTO
From goodto.com
EASY SMOKED HADDOCK RECIPES | OLIVEMAGAZINE
From olivemagazine.com
SMOKED HADDOCK CAULIFLOWER CHOWDER (CAULIFLOWER CULLEN SKINK)
From emmaeatsandexplores.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #soups-stews #seafood #vegetables #easy #european #beginner-cook #diabetic #dinner-party #low-fat #stocks #fish #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something #brunch
You'll also love