Smoked fish soup

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Smoked fish soup
  • 500 gram smoked fish
  • 600 gram potatoes, peeled, cubed
  • 2 leeks, finely sliced
  • 1 1/2 cup (375ml) milk
  • 1/4 cup chopped parsley
  • 30 gram butter
  • snipped chives, to serve
  • buttered toast, to serve


Smoked fish soup
  • 1
    Place fish in a shallow pan. Cover with 3 cups water and gently simmer for 5 minutes, turning once, until just cooked. Lift fish from pan, reserving liquid. Remove skin and bones and break flesh into large chunks. Set aside.
  • 2
    Add potato and leek to reserved liquid in pan with 1 cup of milk and season to taste. Cover and simmer on medium heat for 10 minutes, until potato is tender. Coarsely mash with a potato masher.
  • 3
    Add remaining milk to pan with parsley and simmer for 2 minutes, until thickened slightly. Return half of fish to pan with butter and reheat gently. Ladle into serving bowls and top with remaining fish, chives and a grinding of black pepper. Serve with buttered toast.