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Mary Berry Smoked Haddock Soup

Mary Berry Smoked Haddock Soup
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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.

Ingredients

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-smoked-haddock-soup/