Smoked haddock & new potato soup with maple drizzle

Smoked haddock & new potato soup with maple drizzle

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(2 ratings)

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Cooking time

Prep: 20 mins

Skill level



Serves 4 - 6

This velvety soup is unashamedly rich, just the thing for a special occasion

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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  • 1 large side smoked skin-on haddock, approx 300g/11oz, pin-boned
  • ½ onion, diced
  • 25g butter
  • 200g new potatoes, peeled and sliced
  • 400ml chicken stock
  • 100ml milk
  • 200ml double cream
  • 100g pancetta, diced
  • maple syrup and chopped chives, to serve

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  1. Remove the skin from the smoked haddock. Either ask your fishmonger to do this or, using a sharp filleting knife, start at the thinnest end and carefully wiggle your knife to separate the skin and the flesh. Keep going, keeping your knife close to the flesh, until the skin is removed. Keep the skin.
  2. In a large pan, sweat the onion in the butter until soft but not coloured, then add the potatoes and cook for a few mins more. Put the haddock skin in the pan, cover with the chicken stock and slowly poach until the potato is soft.
  3. In another pan, bring the milk and cream to the simmer. Place the smoked haddock in the pan and cook for 3-4 mins until just cooked. Remove and keep warm, reserving the milk and cream.
  4. Remove the fish skin from the soup and blend until smooth. Add the reserved cream and milk to get a smooth creamy finish and season with black pepper and a little salt.
  5. Fry the pancetta in a dry pan until crisp. Keep warm. In soup bowls, place some smoked haddock and crisp pancetta, then pour on the soup. Drizzle with the maple syrup and sprinkle with chopped chives.

Recipe from Good Food magazine, May 2011

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Frantic Flapjack's picture
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This was really lovely and very unusual. I made the soup as per the recipe but didn't fancy the maple syrup. Although the recipe says it serves 4-6, I served as a main course and only managed to get 3 bowls of soup from the recipe.

lyegreen's picture
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Just to add (as no-one else has!) I've made it three more times and it's been perfect. Today I used a little more onion, but other than that the same. I've blended the majority of the fish each time but put 2 flakes per person back into the pan to serve up. A totally splendid recipe.

lyegreen's picture
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The best soup I've ever tasted! What a fantastic recipe.

I followed the recipe exactly but had some desiree potatoes to use up so used those instead of new ones. I wasn't clear whether to blend a bit of the cooked haddock with the soup or not so I did and put a few flakes in the bottom of each bowl. Everyone wanted more including my son who isn't keen on fish.