Ingredients with Measurements:
- 500g smoked haddock fillets
- 2 large leeks, sliced
- 2 medium potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1.5 litres fish stock
- 2 tbsp unsalted butter
- Salt to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic, and sauté for 5 minutes until softened.
2. Add the diced potatoes, bay leaf, dried thyme, and ground black pepper. Stir well to combine.
3. Pour in the fish stock and bring to a boil. Reduce the heat to low and let simmer for 20 minutes until the potatoes are tender.
4. Add the smoked haddock fillets to the pot and let cook for 5-7 minutes until the fish is cooked through.
5. Remove the bay leaf from the pot and discard. Use a ladle to scoop out some of the soup and blend it in a blender until smooth. Pour the blended soup back into the pot and stir well.
6. Taste the cawl and add salt if needed.
7. Serve hot with crusty bread.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 22g
Protein: 25g
Substitutions for ingredients:
- Smoked haddock fillets can be substituted with other smoked fish such as salmon or trout.
- Fish stock can be substituted with vegetable stock or chicken stock.
- Leeks can be substituted with onions.
Variations:
- Add a splash of heavy cream to the cawl for a creamier texture.
- Add chopped carrots and celery to the cawl for extra vegetables.
- Use fresh thyme instead of dried thyme for a stronger flavor.
Tips and tricks:
- Make sure to remove the skin and bones from the smoked haddock fillets before adding them to the pot.
- If the cawl is too thick, add more stock or water to thin it out.
- Garnish with chopped parsley or chives for a pop of color.
Storage instructions:
Store leftover cawl in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cawl in a pot over medium heat until heated through.
Presentation ideas:
Serve the cawl in individual bowls with a slice of crusty bread on the side.
Garnishes:
Chopped parsley or chives.
Pairings:
Crusty bread, white wine.
Suggested side dishes:
Green salad, roasted vegetables.
Troubleshooting advice:
- If the cawl is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the cawl is too salty, add more stock or water to dilute the saltiness.
Food safety advice:
Make sure to cook the smoked haddock fillets thoroughly to avoid any foodborne illnesses.
Food history:
Cawl is a traditional Welsh soup that dates back to the 14th century. It was originally made with lamb or beef and vegetables, but has since evolved to include fish and other ingredients.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve the cawl as a main course for lunch or dinner.
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Region: Welsh