Name: Smoked Haddock Soup
Yield: Makes 8 to 10 servings
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).; 10- by 10-inch square of cheesecloth, kitchen string

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Smoked Haddock SoupTracey Middlekauff

Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. He recommends pairing the soup's complex flavors with a Riesling, but says you also can't go wrong with a pint of Guinness.

Recipe information

Yield
Makes 8 to 10 servings

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

Preparation

Step 1
Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.
Step 2
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.

TagsSoup Soup/Stew Chowder Irish European Leek Root Vegetable Vegetable Fennel Haddock Fish Seafood Starter Main Dinner Nut Free Gluten Free Easy Simmer Epicurious

Recipe notes

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Recipe information

Ingredients

Special Equipment

Preparation

Step 1

Step 2

Recipe notes

5 Soups to Cozy Up Your Weeknights

The Best Irish-Inspired Recipes