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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. | 2. Take the haddock from the pan and remove the skin and bones. | 3. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. | 4. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. | 5. Add the milk to the fish stock and bring back to the boil. | 6. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). | 7. Add the fish and reheat. | 8. Check for seasoning. | 9. Just before serving, add the butter in small pieces so that it runs through the soup. | 10. Serve with chopped parsley on top, accompanied by triangles of toast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock	1		smoked	335.4674	0.0	73.9842	2.04
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
butter	2	tablespoons		171.0	7.857	5.343	14.4
potato	8	ounces	cooked mashed	174.6329	39.6666	4.6493	0.2041
salt pepper				-	-	-	-
bay leaf	1			-	-	-	-
parsley			chopped	-	-	-	-
water				-	-	-	-
		points		-	-	-	-

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