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Instructions |
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Cover the smoked haddock with water, in a shallow pan, skin side down.
Bring to the boil and simmer for 4/5 minutes.
Take the haddock from the pan and remove the skin and bones.
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Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
Simmer for another 15 mins
strain, remove the bay leaves but retain the stock and the fish
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Add the milk to the fish stock and bring back to the boil.
Add enough mashed potato to create the consistency you prefer.
Add the fish and reheat
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Check for seasoning.
Just before serving, add the butter in small pieces so that it runs through the soup
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| Serving
Suggestions |
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Serve with chopped parsley on top, accompanied by toast triangles
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Originally Submitted
8/23/2009
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