Fiskesuppe with Smoked Haddock and Leek
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Ingredients
- 400 g smoked haddock fillets
- 2 leek
- 300 g waxy potatoes
- 600 ml fish stock
- 150 ml double cream
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 351 kcal
- Protein
- 27.5 g
- Carbohydrate
- 15.7 g
- of which sugars
- 3.4 g
- Fat
- 19.1 g
- of which saturates
- 11.4 g
- Fibre
- 3 g
- Salt
- 4.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced leeks in a splash of oil for 5 minutes until softened.
- 2
Add the diced waxy potatoes and fish stock, bring to a simmer and cook for 12-15 minutes until the potatoes are tender.
- 3
Stir in the double cream and bring back to a gentle simmer.
- 4
Cut the smoked haddock into chunks and lower into the soup. Poach for 5-6 minutes until the fish flakes easily and is opaque all the way through.
- 5
Scatter over the chopped dill and serve.
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