- 1 large side smoked skin-on haddock, approx 300g/11oz, pin-boned
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- ½ onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g butter
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 have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 400ml chicken stock
- 100ml milk
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 is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- maple syrup and chopped chives, to serve
The rising spring sap of a number of varieties of maple tree…
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.
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.
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.
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.
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.