Smoked haddock gives this soup a wonderfully rich flavour, while the mashed potatoes and cream thicken and enrich the stock.
225 g (8 oz) smoked haddock fillet
1 onion, chopped finely
1 garlic clove, crushed
600 ml (1 pint) 2 1/2 cups water
600 ml (1 pint) 2 1/2 cups skimmed milk
225 - 350 g (8 - 12 oz) 1 - 1 1/2 cups hot mashed potatoes
30 g (1 oz) 2 tbsp butter
about 1 tbsp lemon juice
6 tbsp low-fat natural fromage frais
4 tbsp fresh parsley, chopped
salt and pepper
1 onion, chopped finely
1 garlic clove, crushed
600 ml (1 pint) 2 1/2 cups water
600 ml (1 pint) 2 1/2 cups skimmed milk
225 - 350 g (8 - 12 oz) 1 - 1 1/2 cups hot mashed potatoes
30 g (1 oz) 2 tbsp butter
about 1 tbsp lemon juice
6 tbsp low-fat natural fromage frais
4 tbsp fresh parsley, chopped
salt and pepper
method
1. Put the fish, onion, garlic and water into a saucepan. Bring to the boil, cover and simmer for 15-20 minutes.
2. Remove the fish from the pan, strip off the skin and remove all the bones. Flake the flesh finely.
3. Return the skin and bones to the cooking liquor and simmer for 10 minutes. Strain, discarding the skin and bone. Pour the liquor into a clean pan.
4. Add the milk, flaked fish and seasoning to the pan, bring to the boil and simmer for about 3 minutes.
5. Gradually whisk in sufficient mashed potato to give a fairly thick soup, then stir in the butter and sharpen to taste with lemon juice.
6. Add the fromage frais and 3 tablespoons of the chopped parsley. Reheat gently and adjust the seasoning. Sprinkle with the remaining parsley and serve immediately.
Undyed smoked haddock may be used in place of the bright yellow fish; it will give a paler colour but just as much flavour. Alternatively, use smoked cod or smoked whiting.
2. Remove the fish from the pan, strip off the skin and remove all the bones. Flake the flesh finely.
3. Return the skin and bones to the cooking liquor and simmer for 10 minutes. Strain, discarding the skin and bone. Pour the liquor into a clean pan.
4. Add the milk, flaked fish and seasoning to the pan, bring to the boil and simmer for about 3 minutes.
5. Gradually whisk in sufficient mashed potato to give a fairly thick soup, then stir in the butter and sharpen to taste with lemon juice.
6. Add the fromage frais and 3 tablespoons of the chopped parsley. Reheat gently and adjust the seasoning. Sprinkle with the remaining parsley and serve immediately.
Undyed smoked haddock may be used in place of the bright yellow fish; it will give a paler colour but just as much flavour. Alternatively, use smoked cod or smoked whiting.
serving amount
serves 4 - 6
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