This velvety soup is unashamedly rich, just the thing for a special occasion
Prep:20 mins
Serves 4 – 6
1 large side smoked skin-on haddock, approx 300g/11oz, pin-boned½ onion, diced25g butter200g new potatoes, peeled and sliced400ml chicken stock100ml milk200ml double cream100g pancetta, dicedmaple syrup and chopped chives, to serve
STEP 1Remove the skin from the smoked haddock. Either ask your fishmonger to do this or, using a sharp filleting knife, start at the thinnest end and carefully wiggle your knife to separate the skin and the flesh. Keep going, keeping your knife close to the flesh, until the skin is removed. Keep the skin.STEP 2In a large pan, sweat the onion in the butter until soft but not coloured, then add the potatoes and cook for a few mins more. Put the haddock skin in the pan, cover with the chicken stock and slowly poach until the potato is soft.STEP 3In another pan, bring the milk and cream to the simmer. Place the smoked haddock in the pan and cook for 3-4 mins until just cooked. Remove and keep warm, reserving the milk and cream.STEP 4Remove the fish skin from the soup and blend until smooth. Add the reserved cream and milk to get a smooth creamy finish and season with black pepper and a little salt.STEP 5Fry the pancetta in a dry pan until crisp. Keep warm. In soup bowls, place some smoked haddock and crisp pancetta, then pour on the soup. Drizzle with the maple syrup and sprinkle with chopped chives.
