Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 10

Good-quality smoked haddock fillet is essential to this recipe as its flavour is crucial to the success of the finished soup. I prefer to use Charlotte potatoes as they keep their colour and shape.

60g/2¹/₂oz butter

2 medium onions, peeled and finely chopped

1kg/2¹/₄lb Charlotte potatoes, peeled and diced into 1cm/¹/₂ inch cubes

800ml/1 pint 7fl oz full-fat milk

500g/1lb 2oz undyed smoked haddock fillet

50ml/2fl oz whipping cream

black pepper and perhaps a little salt

chopped chives to garnish

Serves: 4-6

Prep time: 20 minutes

Cooking time: 30 minutes plus 10 minutes standing

1 Choose a large saucepan with a tight-fitting lid. Melt the butter in the pan on a low-medium heat, add the onions and fry for 5 minutes, until softening. Add the potatoes and continue to fry for another 5 minutes or so until they are just beginning to soften. Add the milk and bring to the boil, then reduce the heat and simmer for 5 minutes.

2 Lay the haddock on top of the potatoes and milk, folding the thin end of the tail underneath, if necessary, so it fits in the pan. Cover with the lid and reduce the heat to a minimum so that it is barely simmering. Cook for 10 minutes. Remove from the heat. Keep the lid on and leave for a further 10 minutes, until the haddock is just cooked.

3 Remove the haddock from the pan, place on a plate and leave until cool enough to handle. Flake the flesh, discarding the skin and any bones. Return the fish to the pan, season with pepper and a little salt if necessary, and stir gently to combine. Add the cream and slowly bring back to the boil.

4 Serve in warm bowls, garnished with chives and ground black pepper, and accompanied by plenty of crusty brown bread.