Smoked Haddock Soup
Ingredients
- 8 oz smoked haddock fillet
- 1 onion chopped finely
- 1 garlic clove crushed
- 1 pint water
- 1 pint skimmed milk
- 12 oz hot mashed potatoes
- 1 oz butter
- 1 tbsp lemon juice
- 6 tbsp low-fat natural fromage frais
- 4 tbsp fresh parsley chopped
- salt and pepper
Instructions
- Put the fish, onion, garlic and water into a saucepan. Bring to the boil, cover and simmer for 15-20 minutes.
- Remove the fish from the pan, strip off the skin and remove all the bones. Flake the flesh finely.
- 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.
- Add the milk, flaked fish and seasoning to the pan, bring to the boil and simmer for about 3 minutes.
- Gradually whisk in sufficient mashed potato to give a fairly thick soup, then stir in the butter and sharpen to taste with lemon juice.
- 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.
Calories: 467 kcal
Carbohydrates: 80 g
Protein: 22 g
Fat: 7g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 52 mg
Sodium: 333 mg
Potassium: 1398 mg
Fiber: 6 g
Sugar: 12 g
Vitamin A: 828 IU
Vitamin C: 78 mg
Calcium: 228 mg
Iron: 1 mg