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Hearty Haddock Soup!

Published Saturday, 27 April, 2013 by Bonobosoph

Also known as chowder or cullen skink if you're scottish!



  • (serves your average family) this is how i made it, but you can edit to your taste!
  • 1. 4 fillets of smoked haddock
  • 2. Enough milk to mostly cover the fish (the recipe i read said 12 oz but i needed more)
  • 3. A bayleaf or two plus the herb of your choice. Chives or parsley are nicest.
  • 4. Mashed potatoes, about a cup or so (i used smash, 6-8 tablespoons when dry.)
  • 5. A biiiiig onion!
  • 6. Optional vegetable of your choice to add nutritious value. I used sweetcorn.
  • 7. Salt and white pepper to taste
  • 8. A glass of water handy just in case the soup needs thinning out.


1. Put fish fillets, milk, bayleaf and herbs in a wide pan and bring to a genlte boil, then turn the heat riiiiiight down and let the fish cook until it's soft and flaky. It doesn't take long so watch it carefully.

2. Remove fish onto a plate and strain the cooking liquid into a bowl.

3. When fish is cool enough to handle (i've burnt my fingers too many times!) peel off the skin and break the fish into pieces.

4. In a sauce pan saute an onion in butter or oil until soft, then add the strained cooking liquid.

5. Put in the mash and stir through until the soup thickens to your liking.

6. Add back the fish and the vegetables and heat everything up thorough, if it's too thick you can add a bit of water at this point.

7. Season well and serve! Sprinkle some more herbs if you want.

eat it with bread if you like but i don't bother, it's very rich as is!

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