Mary Berry Smoked Haddock Soup Recipe

The Mary Berry Smoked Haddock Soup is a comforting and creamy seafood classic with a rich, smoky flavour that warms you from the first spoonful. Combining tender flakes of smoked haddock with potatoes, leeks, and a velvety broth, this dish perfectly balances indulgence and simplicity. It’s ideal for a cozy lunch, a dinner starter, or a special weekend meal when you want something hearty yet refined.

What Is Mary Berry’s Smoked Haddock Soup?

Mary Berry’s Smoked Haddock Soup, often compared to a chowder, is a creamy, lightly spiced fish soup made with smoked haddock, milk, and vegetables. It’s smooth, rich, and full of comforting flavours. The smoky fish gives the dish depth, while the potatoes and cream add body and silkiness.

Why This Recipe Is Worth Trying

• Rich and creamy texture – Perfect for cold evenings.
• Delicious smoky flavour – Thanks to naturally smoked haddock.
• Quick to prepare – Ready in less than 30 minutes.
• Nutritious – Packed with protein, vitamins, and minerals.
• Elegant yet easy – Simple ingredients, restaurant-quality results.

Essential Ingredients to Make Mary Berry Smoked Haddock Soup

• Smoked haddock fillets – 400g (undyed, skin removed)
• Butter – 25g
• Leek – 1 large, thinly sliced
• Onion – 1, finely chopped
• Potato – 1 large, peeled and diced
• Fish stock – 600ml
• Whole milk – 300ml
• Double cream – 100ml (optional for extra richness)
• Bay leaf – 1
• Fresh parsley – chopped, for garnish
• Salt and black pepper – to taste

Handy Kitchen Tools for Best Results

• Large saucepan or deep pot
• Wooden spoon
• Ladle
• Hand blender (optional for a smoother texture)
• Measuring jug

Step-by-Step Guide to Making Mary Berry Smoked Haddock Soup

Step 1: Sauté the vegetables

Melt the butter in a large saucepan over medium heat. Add the onion and leek, cooking gently for 5 minutes until soft but not browned. Stir occasionally to prevent sticking.

Step 2: Add potatoes and stock

Add the potatoes and pour in the fish stock. Drop in the bay leaf, bring to a gentle simmer, and cook for 10–12 minutes until the potatoes are tender.

Step 3: Poach the smoked haddock

Place the smoked haddock in a separate pan with the milk. Gently bring it to a simmer and cook for 5 minutes until the fish flakes easily. Remove from heat and lift out the haddock with a slotted spoon. Discard any bones, then flake the fish into bite-sized pieces.

Step 4: Combine and simmer

Pour the milk from the fish into the soup base. Stir in the flaked haddock and cream (if using). Simmer gently for another 3–4 minutes, ensuring not to boil. Season with salt and pepper to taste.

Step 5: Serve hot

Ladle the soup into warm bowls and garnish with fresh parsley. Serve with crusty bread or buttered toast for a satisfying meal.

What I Got Wrong (And How I Fixed It)

• Soup too salty – Used undyed, naturally smoked haddock and low-salt stock.
• Fish broke apart too much – Reduced cooking time for haddock.
• Soup too thick – Added more milk for a lighter texture.
• Too plain – Added a pinch of nutmeg for depth.

Healthier Version of Mary Berry’s Smoked Haddock Soup

• Replace double cream with low-fat crème fraîche.
• Use semi-skimmed milk instead of whole milk.
• Swap butter for a drizzle of olive oil.
• Add more leeks and spinach for fibre and nutrients.

Ingredient Substitutions for Mary Berry Smoked Haddock Soup

• Smoked haddock – Substitute with cod, pollock, or salmon.
• Cream – Use evaporated milk or Greek yogurt.
• Leek – Replace with shallots or spring onions.
• Fish stock – Chicken or vegetable stock works well in a pinch.

Pairing Ideas: What to Serve With Mary Berry Smoked Haddock Soup

• Crusty bread – Great for soaking up the creamy broth.
• Green salad – Adds freshness and balance.
• Cheese scones – A hearty, savoury side.
• Steamed asparagus – Light and elegant pairing.
• Glass of white wine – Complements the smoky, creamy flavours.

Expert Tips to Make Perfect Mary Berry Smoked Haddock Soup

• Use undyed haddock – It has a cleaner, natural flavour.
• Don’t boil the milk – It can curdle; keep the heat gentle.
• Remove bay leaf before serving – To avoid bitterness.
• Cook the fish separately – Prevents it from overcooking.
• Blend partially – For a thicker texture without losing the fish flakes.
• Taste before seasoning – Smoked fish and stock can already be salty.

Creative Ways to Customize Mary Berry Smoked Haddock Soup

• Add sweetcorn – For added colour and sweetness.
• Include prawns – For a seafood medley twist.
• Make it spicy – Add a pinch of cayenne or paprika.
• Add bacon bits – For a smoky, savoury touch.
• Top with croutons – Adds crunch and contrast.

Storing Mary Berry’s Smoked Haddock Soup the Right Way

• Refrigerate – Store in a sealed container for up to 2 days.
• Freeze – Can be frozen for up to 2 months (without cream).
• Thaw overnight – Reheat gently before serving.
• Avoid boiling – To preserve the texture and creaminess.

How to Reheat Mary Berry Smoked Haddock Soup (If Needed)

Warm the soup in a saucepan over low heat, stirring gently. Add a little milk if it has thickened. Avoid high heat to keep the fish tender and prevent the milk from splitting.

Nutritional Breakdown (per serving)

• Calories: ~290 kcal
• Protein: 26g
• Carbohydrates: 12g
• Sugars: 4g
• Fat: 15g
• Fibre: 2g

Print

FAQs

How do I stop milk from curdling in smoked haddock soup?

Keep the soup at a low simmer instead of boiling, as high heat causes milk or cream to split. Always add milk gradually after removing the pot from direct heat, then return it gently to a low flame, stirring continuously for a smooth, creamy finish.

Can I use undyed smoked haddock for this soup?

Yes, undyed smoked haddock is actually preferred in Mary Berry’s recipe. It gives a cleaner, more natural flavour without altering the soup’s creamy colour. Always choose undyed, naturally smoked fish for the best results.

How do I thicken smoked haddock soup naturally?

If you prefer a thicker texture, blend a small portion of the soup and stir it back in. Alternatively, you can add an extra diced potato, as it releases starch while cooking, giving the soup a naturally creamy body without needing extra cream.

Can I freeze smoked haddock soup?

Yes, this soup can be frozen, but it’s best to freeze it before adding cream. Let the soup cool completely, transfer it to an airtight container, and freeze for up to 2 months. When reheating, stir in the cream once it’s hot to keep the texture smooth and velvety.

Wrapping It Up

The Mary Berry Smoked Haddock Soup is a wonderfully creamy and comforting recipe that celebrates the natural flavours of smoked fish. It’s quick to make, deeply satisfying, and brings a touch of elegance to everyday meals. Whether you’re cooking for the family or entertaining guests, this soup is proof that simple ingredients can create something truly special.