Smoked haddock & new potato soup with maple drizzle

Smoked haddock & new potato soup with maple drizzle

By Tom Kerridge
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(3 ratings)
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Prep: 20 mins

Easy

Serves 4 - 6
This velvety soup is unashamedly rich, just the thing for a special occasion

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal565
  • fat40g
  • saturates21g
  • carbs28g
  • sugars19g
  • fibre1g
  • protein25g
  • salt3.12g
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Ingredients

  • 1 large side smoked skin-on haddock, approx 300g/11oz, pin-boned
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • ½ onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g new potatoes, peeled and sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 400ml chicken stock
  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200ml double cream
  • 100g pancetta, diced
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • maple syrup and chopped chives, to serve
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree…

Method

  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.

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Comments, questions and tips

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lizleicester
6th May, 2016
5.05
Wonderful soup - even though mine had to be dairy free so I substituted soya products where cream, milk and butter were needed. Don't miss the maple syrup - it was my "mystery" ingredient that people couldn't detect!
lizleicester
4th May, 2016
5.05
This is delicious although it needed to be dairy free so I used soya marg instead of butter, and added 300ml of soya milk rather than milk/cream. The maple syrup was my "secret" ingredient and despite not being recognised, did add to the overall flavour. (I didn't use new potatoes, just what was in the cupboard and I think floury spuds would work best because they get blended in order to thicken the soup).
Frantic Flapjack
19th May, 2011
4.05
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
9th May, 2011
5.05
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
24th Apr, 2011
5.05
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.
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