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Haddock Soup
Haddock Soup

Haddock Soup

To quote Gordon Ramsay 'In my opinion smoked haddock is one of the most under-rated ingredients' - I cannot agree more!
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You Will Need:

Main Dish
  • 200 g haddock, fresh or frozen
  • 2 cups (500 ml) full cream milk
  • 1 bay leaf
  • 1 onion, chopped
  • 2 T (30 ml) butter
  • 1 T (15 ml) olive oil
  • 1 large leek, well rinsed (see tip), finely sliced
  • 2 medium potatoes, peeled and cubed
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 2 x 25 g Ina Paarman's Liquid Fish Stock
  • 2 cups (500 ml) water
  • hard cheese, grated
  • chives, snipped (to garnish)
  • freshly ground black pepper to taste
Main Dish
  • 200 g haddock, fresh or frozen
  • 2 cups (500 ml) full cream milk
  • 1 bay leaf
  • 1 onion, chopped
  • 2 T (30 ml) butter
  • 1 T (15 ml) olive oil
  • 1 large leek, well rinsed (see tip), finely sliced
  • 2 medium potatoes, peeled and cubed
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 2 x 25 g Ina Paarman's Liquid Fish Stock
  • 2 cups (500 ml) water
  • hard cheese, grated
  • chives, snipped (to garnish)
  • freshly ground black pepper to taste

Ina’s Tip

Rinsing Leeks:  Slash the green part lengthways and rinse under running water to remove embedded sand.

Method:

Gently simmer the haddock in the milk, with the bay leaf, for ± 4 - 6 minutes.

Remove the fish with a slotted spoon, skin, and flake.

Discard the bay leaf.

Keep the milk.

Sauté the onion in the butter and oil until golden.

Add the leek and potatoes.

Cook slowly for 5 minutes.

Stir in the White Sauce Powder, reserved milk, Liquid Fish Stock, and water.

Cook for 15 minutes.

Liquidise until smooth.

Add the flaked fish.

Top the soup with grated cheese, snipped chives, and freshly ground black pepper.

Haddock Soup

To quote Gordon Ramsay 'In my opinion smoked haddock is one of the most under-rated ingredients' - I cannot agree more!
Haddock Soup

You Will Need:

Main Dish
  • 200 g haddock, fresh or frozen
  • 2 cups (500 ml) full cream milk
  • 1 bay leaf
  • 1 onion, chopped
  • 2 T (30 ml) butter
  • 1 T (15 ml) olive oil
  • 1 large leek, well rinsed (see tip), finely sliced
  • 2 medium potatoes, peeled and cubed
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 2 x 25 g Ina Paarman's Liquid Fish Stock
  • 2 cups (500 ml) water
  • hard cheese, grated
  • chives, snipped (to garnish)
  • freshly ground black pepper to taste
Ina’s Tip

Rinsing Leeks:  Slash the green part lengthways and rinse under running water to remove embedded sand.

Method:

Gently simmer the haddock in the milk, with the bay leaf, for ± 4 - 6 minutes.

Remove the fish with a slotted spoon, skin, and flake.

Discard the bay leaf.

Keep the milk.

Sauté the onion in the butter and oil until golden.

Add the leek and potatoes.

Cook slowly for 5 minutes.

Stir in the White Sauce Powder, reserved milk, Liquid Fish Stock, and water.

Cook for 15 minutes.

Liquidise until smooth.

Add the flaked fish.

Top the soup with grated cheese, snipped chives, and freshly ground black pepper.

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