VELOUTE OF SMOKED HADDOCK, v. low-dairy Indulgence, frugal option

A smooth creamy (dairy-free) soup delicately spiked with flakes of smoked haddock 

Irish Smoked Fish Soup, in delis & bistros everywhere in Republic of Ireland
 (with Waitrose multi-seed half baguette 75p) 

photo 28/9/16

A veloute is a soup or sauce made of chicken, veal or fish stock with cream, butter and flour.  It's wonderfully smooth and luxurious, a true indulgence.

67's skinnier veloute dispenses with the cream and flour and reduces butter but is still richly textured and utterly delicious.  

It's perfect for entertaining, ideally served piping hot in small cups.  Or it  makes a lovely first course for a special lunch or dinner.  It will also serve as a light main course.

The cost of smoked haddock (£8 a pound/1/2 kilo) makes this an indulgence but one that is perfect for a party.  If in frugal mode, replace half the smoked haddock with frozen or fresh sustainably-sourced white fish -- the flavour will be less intense.  

Cost: £5-8
Serves: 4-6 as main; many as appetizer 

Ingred:

  2 onions
  2 carrots
  1 large potato

 (all the above coarsely chopped)

  1 tbsp butter & 1 tbsp good olive oil
  16 oz/1/2 kilo uncooked smoked haddock OR 8oz/1/4 kilo each of smoked haddock and white fish, divided 
  1 bunch parsley tied together
  1 bay leaf
  2 cloves garlic, grated
  6 cups of fish stock (pref) or water (you can substitute 1 cup fish stock with white wine/grape juice)
  1 sprig fresh or a generous pinch dried thyme 

  1 tsp Dijon mustard 
  zest of a lemon 

Garnish: 

  chives (opt)

Method:

1. Over med heat, saute onion, carrots & potato in butter/olive oil; reduce heat to low and continue to sweat the veg for 20 mins, stirring occasionally to prevent sticking
2. Add water/stock, parsley, bay leaf, garlic.    
3. Divide smoked haddock into 2 equal pieces; add one piece to the pot; refrigerate the rest (if using white fish as well, add it here)
4. Bring to the boil, then reduce heat & simmer 20 mins
5. Meanwhile, take out cooked fish; add second piece of haddock
6. Remove skin and bones from cooked fish; return to soup
7. After 20 mins, take out 2nd piece of haddock; cool and flake; set aside for garnish  
8. Remove parsley and bay leaf from soup; add mustard and zest
9. If serving straightaway, blitz with stick blender or -- very carefully -- in a cup blender that's only half full.  Return to pan. 
10. On each serving, place a few reserved flakes of haddock and chives 
11. If serving later, cool and whizz with blender.  Reheat without boiling; serve with flakes of haddock and chives as garnish

                                             More fish dishes on Nav Bar: Recipes I: Fish

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.