Smoked Fish Soup August 12, 2019
This tasty easy-to-make smoked fish soup is a warming treat on a cold evening – serve it with garlic bread and enjoy! Check out the original recipe here.
- 500 gram smoked fish
- 600 gram potatoes, peeled, cubed
- 2 leeks, finely sliced
- 1 1/2 cup (375ml) milk
- 1/4 cup chopped parsley
- 30 gram butter
- snipped chives, to serve
- buttered toast, to serve
- Place fish in a shallow pan. Cover with 3 cups water and gently simmer for 5 minutes, turning once, until just cooked. Lift fish from pan, reserving liquid. Remove skin and bones and break flesh into large chunks. Set aside.
- Add potato and leek to reserved liquid in pan with 1 cup of milk and season to taste. Cover and simmer on medium heat for 10 minutes, until potato is tender. Coarsely mash with a potato masher.
- Add remaining milk to pan with parsley and simmer for 2 minutes, until thickened slightly. Return half of fish to pan with butter and reheat gently. Ladle into serving bowls and top with remaining fish, chives and a grinding of black pepper. Serve with buttered toast or garlic bread and enjoy!