Ingredients with Measurements:
- 1 lb. Finnan Haddie (smoked haddock)
- 1 can (28 oz.) crushed tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 4 cups chicken or vegetable broth
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 1/4 cup heavy cream
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Soak the Finnan Haddie in cold water for 30 minutes to remove excess salt. Drain and rinse.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
3. Add the crushed tomatoes, chicken or vegetable broth, thyme, smoked paprika, and salt and pepper to taste. Stir to combine.
4. Add the Finnan Haddie to the pot and bring the soup to a simmer. Cover and cook for 15-20 minutes, or until the fish is cooked through.
5. Remove the Finnan Haddie from the pot and set aside. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the Finnan Haddie to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
7. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Simmer for cooking the soup
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 17g
- Protein: 20g
Substitutions for ingredients:
- Finnan Haddie can be substituted with any smoked white fish
- Crushed tomatoes can be substituted with diced or whole tomatoes
- Heavy cream can be substituted with half-and-half or milk
Variations:
- Add chopped carrots and celery to the soup for extra vegetables
- Use fresh thyme instead of dried thyme for a stronger flavor
- Add a pinch of cayenne pepper for some heat
Tips and tricks:
- Soaking the Finnan Haddie in cold water helps to remove excess salt and prevent the soup from becoming too salty.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with crusty bread or crackers for dipping.
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the Finnan Haddie is cooked through before serving to prevent foodborne illness.
Food history:
- Finnan Haddie is a traditional Scottish dish made from smoked haddock.
Flavor profiles:
- Smoky, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish or starter.
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