Smoked Haddock Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

If you take a fish like smoked haddock on the bone and use it to flavour a fish stock which makes up part of the recipe you can make a very tasty fish soup. This recipe has a part fish stock and part milk base and makes a fine start to a dinner party menu.


  • 1 smoked haddock on the bone, about 675 g/ lb
  • bay leaf


Rinse the haddock, remove the fins and tail and cut up into large pieces. Place in a saucepan with the bay leaf, parsley stalks and slice of lemon. Add the water and bring up to the boil. Simmer gently, covered with a lid, for about 15 minutes, then strain off the liquor and reserve it. When the fish is cool enough to handle, remove the skin and bones and flake the flesh.

Melt the butt