A rich, creamy soup built around flaky smoked haddock, tender potatoes, and sweet onions — this British classic is all about comfort. With deep umami from smoked fish and gentle creaminess from milk and butter, it’s simple, rustic, and utterly satisfying.
In a saucepan, place smoked haddock, milk, bay leaf, peppercorns, and halved onion.
Bring to a gentle simmer (do not boil) and poach for 5–7 minutes until the fish flakes easily.
Remove fish and set aside. Strain and reserve the milk for later.
In a large pot, melt butter with olive oil over medium heat.
Add diced onion, celery, leek, and garlic. Sauté for 5–7 minutes until softened but not colored.
Add diced potatoes and stir to coat.
Pour in stock and bring to a gentle simmer.
Cook uncovered for 10–12 minutes, until potatoes are tender.
Gently flake the poached haddock into bite-sized chunks (remove any bones).
Add the reserved poaching milk and cream to the pot.
Fold in the fish and gently stir to combine. Simmer for 3–5 minutes more, just to heat through.
Taste and season with salt and freshly cracked black pepper.
Ladle into bowls, garnish with chopped chives or parsley.
Optional: sprinkle with crispy bacon for added texture and smoky depth.
Serve hot with crusty bread or oatcakes.
Add sweetcorn for a New England twist.
Stir in a few drops of lemon juice before serving to lift the richness.
For extra indulgence, serve with a soft-boiled egg on top.
Wine:
Light unoaked Chardonnay
Dry Riesling or Sauvignon Blanc
Beer:
Cream ale or British pale ale
Non-Alcoholic:
Sparkling apple cider
Herbal tea with a hint of lemon
4 servings