Cream of Smoked Haddock Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

A slightly more refined version of Cullen Skink.


  • 2 finely chopped onions
  • 1 lb (500 g) skinned smoked haddock, bones removed and cut


Poach the fish, potatoes and onions in the fish stock or water until quite tender. Liquidise until very smooth, but do not strain through a sieve or you will lose all the nice little bits that give this soup its texture. Return the rather thick soup to a low heat and thin it down with the milk which has been warmed through with the bay leaf and parsley in it. Season to taste with salt and peppe