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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer the smoked haddock in skimmed milk for 10 minutes until just cooked. Drain the fish, reserving the milk. Flake the fish. | 2. Saute the onions and leek in the oilve oil until golden. Add the diced potatoes and continue to saute for 2 minutes. | 3. Add the reserved milk, water. mustard and vegetable stock and bring to the boil, reducing to a low simmer for 15 minutes or until the potatoes are soft. | 4. Dissolve the cornflour in a little milk until smooth then add to the soup stirring until the soup thickens. It should have a slightly creamy texture. | 5. Add the flaked haddock, corn and parsley and heat through. | 6. You should add pepper to taste but salt is usually not needed as the smoked haddock is salty. Other smoked fish could be substituted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock	1	lb	smoked undied	335.4674	0.0	73.9842	2.04
onion	2			128.0	29.888	3.52	0.32
leek	1			54.29	12.5935	1.335	0.267
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
milk	1	pint	skim	-	-	-	-
potato	2			-	-	-	-
sweetcorn	8	ounces		201.7333	0.0	44.88	1.1333
water	1	pint		-	-	-	-
vegetable stock	2	teaspoons		0.4604	0.0856	0.0221	0.0064
parsley	2	teaspoons		0.9	0.1582	0.0743	0.0198
cornflour	2	teaspoons		201.7333	0.0	44.88	1.1333
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.