Smoked cod, salmon and potato soup

Smoked cod, salmon and potato soup

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

This is not strictly a Greek recipe, but rather, a variation of a Scottish fish soup. It is thick and chunky and the flavours are intense and satisfying. We often serve this soup at A La Grecque and it’s always popular.

Ingredients

Quantity Ingredient
1kg smoked cod fillets
750ml milk
300g butter
2 onions, finely chopped
4 large potatoes, chopped
2 litres Fish stock
1 cup parsley, chopped
250g smoked salmon, finely chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
cream, to serve

Method

  1. Place the smoked cod fillets and milk in a heavy-based saucepan. Bring the milk to a gentle simmer and poach gently, without allowing it to boil, until the fish is soft.
  2. Remove the pan from the heat and when the fish is cool enough to handle, strain off and reserve the milk. Flake the fish, removing and discarding the bones and skin.
  3. Melt the butter in a large saucepan and sauté the onions until soft and translucent. Add all the remaining ingredients, except for the cream, and simmer for about 20 minutes, until the potatoes are beginning to disintegrate. Add the reserved milk and flaked fish to the pan and simmer for another minute or so, just to warm them through. Adjust the seasoning to your taste, then ladle into soup bowls and drizzle a little cream on top to serve.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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