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This is a super easy soup that full of freshness and packs a real flavour punch. I was first introduced to this at Leiths with Lucy. The same place that introduced us to the best ever crumble recipe.

This is the kind of soup that is enjoyable all year round and is very versatile. For fully loaded green goodness leave out the fish or go with the unsmoked variety if it isn’t your thing.  Or if it really really is, up the ante by adding crispy pancetta as a garnish at the end (just make sure you keep an eye on the saltiness by continuously tasting and adjusting the seasoning). I’ve also added some lemon juice and zest to keep it light and fresh. I urge you to give this a go, you won’t be disappointed if you’re after something healthy yet filling.

Smoked Haddock and Spinach Soup (adapted from Leiths) serves 4

Smoked Haddock and Spinach Soup

1 tablespoon olive oil
2 large potatoes, peeled and sliced as thin as possible (to cook quickly)
1 clove garlic, crushed
1 litre stock (fish, chicken or vegetable – whichever you have on hand)
1 bag of spinach (approx 200-250g)
300-350g un-dyed, smoked haddock, skin removed (any smoked or unsmoked fish fit for poaching will do – ask your fishmonger if you’re not certain, but do make sure you get fresh and un-dyed)
grated nutmeg
salt and freshly ground pepper
juice and zest of half a lemon (unwaxed)

1. Put the oil in a large saucepan over a low heat and add the potatoes and garlic. Cook for 5 minutes making sure the potatoes and garlic don’t brown or catch.

Potatoes cooking

2. Add the stock, bring to the boil. Add nutmeg, salt and pepper to taste. Reduce the heat and simmer gently until the potatoes are cooked (5 minutes or so). **Keep in mind that if you are using smoked fish, go easy on the salt, you can always add more if needed once the fish has been added**

Spinach

3. Add the spinach and cook for another 1-2 minutes until the spinach has just wilted. Remove from the heat and give it a good stir.

Wilted Spinach

4. Add the soup to a blender in batches and pulse to liquidise. **You need to be very careful when you’re doing this as the soup (and steam) is hot. So tightly cover the lid with a tea towel so that your hands don’t get splattered and scorched**

5. Return the soup to the saucepan and reheat slowly over a low heat.  At this point, taste and add some water if the soup is too thick or salty for your liking.

Spinach Soup

6. Gently add the fillets of fish and leave them to poach without stirring for 3-4 minutes. Once the fish has cooked (just turned opaque throughout) gently break up the fillets into large chunks.

Smoked Haddock

8.  Add the lemon juice. Taste and adjust with more salt and pepper or a squeeze more lemon.

9. Serve piping hot with a sprinkle of lemon zest over each bowl. Tuck in feeling incredibly healthy and virtuous! x

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