Smoked haddock

It does play on my conscience when I buy cod or haddock but as of yet I haven't found a suitable alternative. I like hoki but you don't see it in England very often, coley looks grey and pretty uninviting, huss is ok for fish pies and the like but there doesn't seem to be an alternative for smoked fish. So for now I've decided to compromise. I still eat it but not quite so often.
My plan is to eventually have my own smokehouse where I can smoke my own fish and game, but unfortunately there are three houses, a huge veggie patch and an aviary to sort first!

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A wonderful and filling soup from Scotland.

CULLEN SKINK

(Smoked haddock and potato soup)
Serves 6

INGREDIENTS:
1 lb mashed potatoes
1 lb smoked haddock
1 onion, chopped
½ pt milk
½ pt single cream
2 tbsp fresh chives, finely chopped
seasoning to taste

METHOD:
Put the fish and onion into a large saucepan with 1 pint of water. Bring to the boil and simmer for 5 minutes. Turn the fish over and simmer for a further 2 minutes, or until the fish comes away from the skin easily.
Remove the fish from the pan with a slotted spoon. Carefully flake the fish away from the skin and return the skin and any bones to the pan and simmer uncovered for 10 minutes.
Strain the stock, discarding the onion, skin and bones and reserving the liquid.
Put the milk and cream into a large saucepan and bring to almost boiling point. Add the mashed potato and mix thoroughly until smooth.
Stir in the fish and reserved stock. Simmer gently for 2-3 minutes.
If the soup is too thick it can be thinned with a little milk, if not thick enough add a little cornflour mixed with water. Season and stir in the chives. Serve.

More Soup recipes
More Fish recipes

Poached Smoked Haddock in a Mustard Sauce

A classic way of serving smoked haddock thats quick and easy to make.

POACHED SMOKED HADDOCK WITH A MUSTARD SAUCE
Serves 2

INGREDIENTS:
1 large fillet undyed smoked haddock
1 bay leaf
a few black peppercorns
½ onion, roughly chopped
18 fl.oz (500ml) milk
2 oz (50g) butter
1 tbsp plain flour
2 tbsp Dijon mustard
2 tbsp flat-leaf parley, chopped
salt and pepper to taste

METHOD:
Cut the haddock in half and place in a shallow pan with the bay leaf, peppercorns, onion and milk.
Bring to the boil and simmer gently for 4-5 minutes until the fish is cooked. Carefully remove the fish from the pan and keep warm. Strain the milk and reserve.
Melt the butter in a pan, then stir in the flour and cook for 15-20 seconds. Slowly add enough milk, stirring constantly, to make a smooth sauce. Add the mustard and parsley and season to taste. Spoon the sauce over the haddock and serve.