Haddock Soup
Haddock soup is a light, flavorful, and nourishing dish that highlights the delicate, sweet taste of haddock, a mild white fish. With its tender fish, fresh vegetables, and savory broth, this soup offers a comforting yet light alternative to heavier seafood stews.
The subtle sweetness of haddock blends beautifully with aromatic herbs and a touch of cream, making this soup an ideal choice for a cozy meal. It’s perfect for seafood lovers looking for a low-calorie, protein-packed dish that’s both satisfying and delicious.
Whether you’re enjoying it for lunch or dinner, haddock soup is a fantastic way to incorporate more fish into your diet.
Ingredients
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Main Ingredients:
1 lb (450g) haddock fillets, skinless and boneless, cut into chunks
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
2 garlic cloves, minced
4 cups fish stock (or chicken stock)
1 cup heavy cream (optional, for creamier soup)
2 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Optional Add-ins:
1 cup corn kernels (fresh or frozen) for sweetness
1 teaspoon lemon zest for a citrusy kick
½ cup white wine (optional, for deglazing)
How to Make Haddock Soup
Step 1: Prepare the Ingredients
Rinse the haddock fillets under cold water and pat them dry with paper towels. Cut them into bite-sized chunks.
Peel and dice the carrots, potatoes, and celery. Finely chop the onion and garlic.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened and the onion becomes translucent.
Stir in the minced garlic, thyme, and bay leaf. Cook for another minute, allowing the garlic and herbs to become fragrant.
Step 3: Build the Soup Base
If using white wine, add it to the pot and stir to deglaze, scraping up any bits from the bottom of the pot. Let the wine cook off for 2–3 minutes.
Pour in the fish stock (or chicken stock) and add the cubed potatoes. Bring the soup to a boil.
Step 4: Simmer the Soup
Once the soup reaches a boil, reduce the heat to low and simmer, uncovered, for 15–20 minutes, or until the potatoes are tender.
If you’re using corn, add it at this stage and continue to simmer for an additional 5 minutes.
Step 5: Add the Haddock
Gently add the haddock chunks to the pot and stir carefully. Cook for 5–7 minutes, or until the fish is cooked through and flakes easily with a fork.
If you’re using cream, stir it in now and simmer for an additional 2 minutes, allowing the soup to thicken slightly.
Step 6: Season the Soup
Remove the bay leaf. Taste the soup and adjust the seasoning with salt, black pepper, and any additional herbs to your liking. If you want to add brightness, stir in some lemon zest.
Step 7: Serve
Ladle the soup into bowls and garnish with fresh chopped parsley.
Serve with crusty bread or a simple salad for a complete meal.
Chef’s Notes
Choosing Haddock: Haddock is a mild-flavored fish that holds up well in soups, but you can substitute it with other white fish like cod, pollock, or even halibut. If using frozen fish, thaw it thoroughly before adding to the soup.
Stock Options: Fish stock adds a depth of flavor, but chicken stock is a suitable substitute if you don’t have fish stock on hand. Homemade stock will enhance the flavor, but store-bought is fine for a quicker meal.
Creamy Soup: If you prefer a creamier soup, use full-fat coconut milk or half-and-half instead of heavy cream for a slightly lighter option.
Flavor Variations: For added richness, you can also include a tablespoon of butter at the beginning of cooking. Additionally, a pinch of smoked paprika or cayenne pepper can give the soup a subtle smoky heat.
Freezing Tip: This soup can be frozen for up to 2–3 months. However, if you’re adding cream, it may separate upon reheating, so it’s best to freeze the soup without the cream and add it fresh when reheating.
Nutrition Information (per serving)
Calories: 250
Protein: 22 grams
Fat: 12 grams
Carbohydrates: 18 grams
Fiber: 3 grams
Vitamin A: 90% of Daily Value (DV)
Vitamin C: 25% of DV
Calcium: 6% of DV
Iron: 10% of DV
This haddock soup provides a balanced mix of protein, healthy fats, and carbohydrates. The fish is an excellent source of omega-3 fatty acids, and the vegetables offer a variety of vitamins and fiber. The optional cream adds a touch of richness without overwhelming the dish.
Conclusion
Haddock soup is a wonderful choice for anyone craving a light yet filling seafood dish. Its delicate flavors and creamy texture make it perfect for any season, whether you’re looking to warm up on a chilly evening or enjoy a nutritious, flavorful lunch. Easy to prepare with simple ingredients, this soup is a great way to incorporate more fish into your meals. The versatility of the recipe allows you to adjust the flavors and ingredients to your liking, ensuring it’s always a hit at the dinner table. Enjoy a bowl of this comforting haddock soup with your favorite sides for a complete and satisfying meal!