SMOKED HADDOCK SOUP

Smoked Haddock Soup image

Provided by Cathal Armstrong

Categories Soup/Stew Milk/Cream Fish Sauté Quick & Easy St. Patrick's Day Dinner Leek Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 13

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Ingredients

10 sprigs fresh rosemary
20 sprigs fresh thyme
2 whole dried bay leaves
12 whole black peppercorns
2 tablespoons unsalted butter
2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total)
1 large fennel bulb, cut into medium dice (about 2 cups total)
2 quarts heavy cream
1 pound smoked haddock, flaked (about 2 cups total)*
2 tablespoons minced fresh dill
*If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).
Special Equipment
10- by 10-inch square of cheesecloth, kitchen string

Steps:

Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the heavy cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.

*** Explore more Smoked Haddock Soup Recipes »

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