Ingredients for Smoked Haddock Soup

• 10 sprigs fresh rosemary

• 20 sprigs fresh thyme

• 2 whole dried bay leaves

• 12 whole black peppercorns

• 2 tablespoons unsalted butter

• 2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 475ml total)

• 1 large fennel bulb, cut into medium dice (about 475ml total)

• 1.9L double cream

• 450g smoked haddock, flaked (about 2 cups total)*

• 2 tablespoons minced fresh dill

• *If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 230g total).

• 10- by 10-inch square of cheesecloth, kitchen string

Wrap the rosemary, thyme, bay leaves, and peppercorns in the cheesecloth and secure with the kitchen string. Set aside.

In a medium saucepan over moderate heat, melt the butter. Add the leeks and fennel and sauté, stirring occasionally, until softened, 8 to 10 minutes. Add the double cream and bring to a boil. Reduce heat to low, add the herb package, and simmer until the soup is reduced by about one third, 20 to 25 minutes. Add haddock, cover, and simmer an additional 5 minutes. Season to taste. Divide soup among 8 bowls, making sure to evenly distribute the fish and vegetables. Sprinkle each dish with dill and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.