Try this recipe for the traditional thick Scottish soup made with smoked haddock, potatoes and onions.
Cut the haddock into large chunks and put in a saucepan with the bay leaves and the cloves.
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.
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.
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.
Just before serving add the chopped parsley. Finally check the seasoning.
Nutritional analysis per serving (4 servings)
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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