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A classic Scottish soup of smoked haddock, waxy potatoes, onion, and whole milk. Gentle simmering preserves the fish’s delicate smoke while the potatoes give the broth a naturally creamy body.
KI-generiertes Bild
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The potatoes release just enough starch to enrich the milk without requiring flour, while smoked haddock supplies both seasoning and a deep savory aroma. Adding the fish near the end keeps its flakes moist and distinct.
Cool the soup promptly, refrigerate it in a covered container, and use within 2 days. Do not leave it at room temperature for more than 2 hours.
Reheat gently in a saucepan over low to medium heat, stirring often, until steaming hot throughout; do not boil, or the milk may split and the fish may toughen.
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