Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mashed Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large (2 lb ) smoked haddock , preferably Finny haddock
- 1 medium onion , finely chopped
- 1½ pints milk
- 2 tablespoons butter
- 8 oz mashed potato
- Salt
- Pepper
- 1 bay leaf
- Parsley , chopped
- Water
- Toast (optional)
Directions
Cover the haddock with water in a shallow pan with skin side down.
Bring to the boil and simmer for 5 minutes, turning once.
Take the fish from the pan and remove the skin and bones.
Flake the fish and return to the stock.
Add chopped onion, bay leaf, salt and pepper.
Simmer for a further 10 minutes.
Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm.
Add the milk to the fish stock and bring to the boil.
Add mashed potato to make a rich and thick soup.
Add the fish and check the seasoning—add more if needed.
When serving, add the butter in small pieces so it runs through the soup.
Serve with chopped parsley on top, and toast by the side.