I never measure ingredients in things like soup. This recipe comes from Theodora Fitzgibbon's 'Traditional Scottish Cookery'. Serves 4
1 large smoked haddock, about 2lbs (1 kilo)
water to cover
1 medium onion, finely sliced
1 1/2 pints (900ml) milk
8 oz (225g) mashed potato (or uncooked, diced or sliced)
seasoning and butter
Put haddock in shallow pan, skin side down, cover with water, bring to the boil and simmer for 4 to 5 minutes (with potato if necessary). Take from the pan, remove skin and bones, flake it and return to stock with onion. Simmer for 15 minutes.. Add the milk and bring to boiling point, then add enough mashed potato to make it the consistency you like. Season with salt and pepper, blend if you want a smooth soup. Cut butter into very small pieces and sprinkle on top. Serve with triangles of dry toast.
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