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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.
Imagen generada por IA
Imagen generada por IA
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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