Ingredients for Smoked Haddock Soup

• 10 sprigs fresh rosemary

• 20 sprigs fresh thyme

• 2 whole dried bay leaves

• 12 whole black peppercorns

• 2 cucharadas de mantequilla sin sal

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.