Hearty Haddock Soup!

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

Ingredients

• (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.

Instructions

STEP 1:

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.

STEP 2:

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

STEP 3:

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.

STEP 4:

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

STEP 5:

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

STEP 6:

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.

STEP 7:

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

STEP 8:

STEP 9:

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