Try this recipe for the traditional thick Scottish soup made with smoked haddock, potatoes and onions.


  • 675g (1½ lb) smoked Finnan haddock fillets, undyed, skinned

  • 2 bay leaves

  • 2 cloves

  • 1.2l (2 pt) full fat milk

  • 55g (2 oz) unsalted butter

  • 2 onions, finely chopped

  • 1 tsp soft thyme leaves

  • 175g (6 oz) mashed potato

  • 2 tbsp parsley, chopped

  • Salt and ground white pepper


  • 1.

    Cut the haddock into large chunks and put in a saucepan with the bay leaves and the cloves.

  • 2.

    Cover with the milk, bring to the boil and simmer for 6 minutes. Remove fish and when cool enough to handle flake into small pieces. Retain the cooking liquor.

  • 3.

    In another saucepan, melt the butter and cook the onions and thyme leaves over a moderate heat until the onion is soft but without colour. Strain the fish cooking liquor into the onion pan and bring to the boil.

  • 4.

    Pour in the milk and simmer for 10 minutes then fold in the mashed potato and stir to achieve a soupy consistency, fold in the haddock.

  • 5.

    Just before serving add the chopped parsley. Finally check the seasoning.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 478kj
  • Fat Total 23g
  • Saturated Fat 13g
  • Protein 39g
  • Carbohydrate 27g
  • Sugar 18g
  • Sodium 1396mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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