A comforting and flavorful soup featuring smoked haddock and creamy potatoes, perfect for a cozy meal.
Place the smoked haddock fillets in a shallow pan and cover them with water.
Ensure the haddock is fully submerged for even cooking.
Bring the water to a gentle boil, then reduce the heat and simmer for 5 minutes.
Avoid overcooking the haddock to maintain its delicate texture.
Remove the haddock from the pan and let it cool slightly. Flake the fish into bite-sized pieces, discarding the skin and bones.
Use a fork to easily flake the fish.
In the same pan, add the chopped onion, bay leaf, and a pinch of salt and pepper to the haddock cooking liquid.
Adding the onion to the cooking liquid enhances the soup's flavor.
Simmer the mixture for 15 minutes, then strain to remove the solids, reserving the liquid.
Straining ensures a smooth and clear soup base.
Return the strained liquid to the pan and stir in the milk. Bring to a gentle boil.
Stir continuously to prevent the milk from curdling.
Gradually add the mashed potatoes to the soup, stirring until you reach your desired consistency.
For a thicker soup, add more mashed potatoes.
Add the flaked haddock back to the soup and gently reheat.
Avoid boiling the soup after adding the haddock to preserve its texture.
Stir in the butter until melted, then adjust the seasoning with salt and pepper.
Adding butter at the end gives the soup a rich and creamy finish.
Serve the soup hot, garnished with chopped parsley and accompanied by crusty bread.
Serve immediately for the best flavor and texture.
