Smoked Fish, Cider and Celeriac Soup

Name: Smoked Fish, Cider and Celeriac Soup
Yield: Serves 4–6
Ingredients: 1 celery stalk, roughly chopped; 1 medium white onion, roughly chopped; 50 g salted butter; 1 Granny Smith apple, unpeeled, cored and cut into chunks; 1 small celeriac, peeled and cut into small chunks; 2 fish stock cubes; 250 ml apple cider; 10 g chives, roughly chopped; 10 g dill, roughly chopped; 2 garlic cloves, chopped; 1 leek, roughly chopped; salt; freshly ground black pepper; 100 g fresh coley (or any other white fish), cut into 3cm pieces; 100 g fresh coley (or any other white fish), cut into 3cm pieces; 250 ml double cream; 100 g smoked haddock, cut into 3cm pieces; 1 large potato, peeled and chopped into small chunks; 1 litre water

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

This is a really sexy fish soup that is a lighter, fruitier take on our fish chowder.

This is one soup where it’s better to use stock cubes rather than homemade stock.
This will keep in the fridge for four days: put it into a tub once you’ve blitzed it but before you’ve added the fish. Then, when you want to eat it, add the fish to the cold soup in the pan and gently reheat it over a medium-low heat. The fish will cook as the soup heats up.

Ingredients

Pescatarian
Soup
Gluten-free

Smoked Fish, Cider and Celeriac Soup

Ingredients

Method

Photos