Creamy Potato Smoked Haddock (Printable version)
Velvety blend of potatoes, smoked haddock, herbs, and cream for a comforting, rich meal.
# List of ingredients:
→ Seafood
01 - 12.3 oz smoked haddock fillet, skinless and boneless
02 - 2 cups whole milk
→ Vegetables
03 - 14 oz potatoes, peeled and diced
04 - 1 medium onion, finely chopped
05 - 1 leek, white part only, sliced
06 - 1 celery stalk, diced
→ Liquids
07 - 2 cups fish or vegetable stock
08 - 3.4 fl oz double cream
→ Herbs & Seasonings
09 - 1 bay leaf
10 - 2 tbsp fresh chives, finely chopped
11 - Salt and black pepper, to taste
→ Fats
12 - 2 tbsp unsalted butter
# Directions:
01 - Place the smoked haddock in a saucepan with the milk and bay leaf. Bring gently to a simmer and poach for 7 to 8 minutes until just cooked. Remove the fish and set aside. Strain and reserve the milk, discarding the bay leaf.
02 - Melt butter in a large pot over medium heat. Add onion, leek, and celery, and sauté gently for 5 minutes until softened without browning.
03 - Add diced potatoes and stir for 2 minutes. Pour in the reserved poaching milk and stock. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
04 - Remove from heat and partially blend the soup using a hand blender, leaving some texture intact.
05 - Flake the smoked haddock into bite-sized pieces, removing any bones. Add fish and double cream to the soup. Gently reheat for 2 to 3 minutes without boiling.
06 - Season with salt and black pepper to taste. Ladle into bowls and garnish with chopped chives.
# Expert Advice:
01 -
- It comes together in under an hour, yet tastes like you've been simmering it all day.
- The smoked haddock adds unexpected depth without overpowering—just enough to make people ask what the secret ingredient is.
- Naturally gluten-free and elegant enough to serve to guests, comforting enough to eat in your pajamas.
02 -
- Never let the soup boil once the cream is in—the fat will separate and leave you with a grainy texture that's impossible to fix.
- If your potatoes are still firm after 15 minutes, give them another 5 rather than turning up the heat; potato texture matters here, and rushing ruins it.
- Buy your haddock the same day you plan to cook—smoked fish ages quickly, and day-old haddock tastes thin and tired compared to fresh.
03 -
- Strain the poaching milk through a sieve even though it seems like an extra step—it removes any tiny bones or skin fragments that ruin the mouthfeel.
- Keep the heat low after adding cream and never let the soup bubble—fat and milk separate under high heat and you'll end up with an oily, curdled mess that can't be rescued.