Smoked Haddock & Broccoli Soup

C J Tattershall was highly commended with this recipe in the Riverside Restaurant Fish Soup Competition held at the Melplash Show on 27th August 2009.


  • 400 g smoked haddock fillets chopped into 1” pieces
  • 200g new potatoes par boiled and roughly chopped
  • Broccoli chopped into small florets
  • 1 white onion
  • 1 leek
  • 25 g butter
  • 150 ml double cream
  • 1 bay leaf
  • 400 mls milk


Par boil potatoes for 10 minutes

Steam the broccoli for approx 5 minustes

Melt the butter in a pan and add the onion and leek. Sweat them until soft

To the onion and leek add milk, cream and the bay leaf and heat through

Add the haddock and simmer for 4 minutes

Add the chopped potatoes and simmer for 6 minutes

To finish add the broccoli florets, remove bay leaf and season soup with black pepper

Serve with triangles of toast