John Myers
Ingredients for 2 servings:
- 2 large cod fillets, smoked
- 2 large potatoes, peeled and roughly chopped
- 1 stalk(s) leek, cut into half rings
- 1 large onion(s), diced
- 450 ml whole milk, possibly mixed with cream
- 60 g butter
- Chives or parsley
- salt and pepper
- 2 bay leaves
Instructions
Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
Scottish fish soup with smoked fish
Place the cod and bay leaves in a large pot and just cover with cold water. Bring slowly to a boil, turn off the heat, and let it simmer with the lid on for about 20 minutes. Remove the fish and cut into bite-sized pieces. Set aside. Sauté the leeks, onions, and potatoes in half the butter. Deglaze with the fish stock and cook until the potatoes are tender. Remove the pot from the heat, roughly mash the contents, adding the remaining butter. Now top up with the milk/cream and simmer for a few minutes. Then add the fish to the soup and gently reheat everything. Season with pepper and salt to taste and sprinkle with chives or parsley.
Facebook Comments