Smoked Haddock Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
500g/1 lb smoked haddocks or "finnies" 1 onion 2 cloves garlic
3/4 litre/1-1/2 pints cold water 1/4 litre/1/2 pint single cream 100g/3 oz butter
50g/1-1/2 oz flour a screw of black pepper chopped chives, parsley or basil to garnish



1 Slice the onion and crush the garlic. Melt one-third of the butter in a heavy-bottomed pan. Add the sliced onion and soften it without colouring.
2 Cut the haddock into pieces and add to the pan. Cover with the water. Simmer for half an hour.
3 Melt the remaining butter and mix with the flour. Strain the stock into this second pan. Bring the soup to the boil and check the seasoning: it will probably be salty enough.
4 Remove the fish from the bones and put on one side for fish cakes another day.
5 Add the cream, re-heat and serve with plenty of freshly chopped chives, parsley or basil, or all three.

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