Smoked Haddock Soup

Prep time: 30 mins | Serves: 4

Ingredients:

• 300g smoked haddock (undyed, skinless)

• 20g butter

• 10g olive oil

• 150g onion, finely diced

• 100g leek, finely sliced

• 150g potato, peeled and diced

• 600g whole milk

• 100g fish or vegetable stock

• 50g double cream

• 5g fresh parsley, chopped

• 4g sea salt

• 2g freshly ground black pepper

• 5g lemon juice

Method:

1. Heat the butter and olive oil in a saucepan over medium heat. Add the onion and leek, cooking gently for 6–8 minutes until soft and translucent.

2. Add the diced potato and cook for 2 minutes, stirring to coat in the buttery base.

3. Pour in the milk and stock, bring to a gentle simmer and cook for 10–12 minutes until the potatoes are tender.

4. Place the smoked haddock into the soup, skin side down if not already removed. Simmer for 5 minutes, then lift out, flake into large chunks and return to the pot.

5. Stir in the cream, lemon juice, parsley, salt and pepper. Taste and adjust — a squeeze more lemon or a touch more salt to balance.

6. Serve hot with crusty bread or a sprinkle of chives if you fancy.

Storage:

Once cooled, store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat until piping hot — avoid boiling to keep the fish delicate.