Ingredients
The following ingredients have 4 Servings
- 250 grams smoked Shetland haddock
- 400 ml full fat milk
- 6 whole peppercorns
- 1 tbsp butter
- 1 large leek (finely sliced)
- 1/2 onion (finely diced)
- 2 rashers smoked streaky bacon (finely chopped)
- 350 grams potatoes (peeled and cut into 1 cm dice)
- 120 ml double cream
- Shetland sea salt (to taste)
- freshly ground black pepper (to taste)
- fresh parsley (to garnish)
Instruction
- Place the fish in a wide saucepan along with the whole peppercorns and cover with the milk. Bring to a gentle simmer and switch the heat off, pop the lid on, and leave to stand for 10 minutes.
- Meanwhile, heat the butter in a soup pan and gently cook the leeks, onion and bacon until the vegetables soften.
- Add the peeled, cubed potatoes and cook for a further five minutes.
- Strain the fish reserving the milk and discarding the peppercorns. Keep the fish warm (I pop it in a bowl and put a plate on top).
- Add the milk to the potatoes and vegetables and simmer, gently, until the potatoes are tender. Don't worry if the milk curdles a bit.
- Using a hand blender or potato masher, puree half of the mixture (a hand blender will give you a creamier texture) and return to the pan.
- Add the double cream and flake and add the fish. Season to taste.
- Reheat the soup but don't allow it to boil.
- Serve immediately with a sprinkling of fresh or dried parsley.
