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Sounds absolutely delicious. For those who like haddock but are not very
good at soup I had Baxters Cullen Skink (haddock and potatoes and cream) and
it was FAB...
*is hungry*
-----Original Message-----
From: Simon Wistow [mailto:simon@xxxxxxxxxx.xxx]
Sent: 20 September 2005 10:46
To: london.food@xxxxxxxxxx.xxx
Subject: [london.food] [RECIPE] Haddock and Cauliflower soup
Some friends of mine and I did a dinner party over the weekend so expect a
slow trickle of recipes and experiences from that. The soup course was done
by John (who's just joined the list just ... now) and it was blooming
marvellous. Deliciously creamy with just the right hint of smokiness. Here's
his recipe with the addendum
"but try making it first to be sure I got the quantities of water/stock
roughly right since I don't tend to measure as I make, so I've guestimated
for the recipe"
Make the fish stock and the veg mixture either at the same time or one after
the other they take roughly the same amount of time
-= Fish Stock =-
1 fillet haddock
1 fillet smoked haddock (you can get yellow or unstained, it doesn't
matter but the yellow adds a bit of colour)
1 onion roughly sliced
2 bay leaves
salt
pepper
half a pint water
put all ingredients in a sealed casserole in a low oven for 20 mins or until
fish flakes away from skin (all ingredients should be covered by the water)
remove fish meat for later, pour stock and onion off for later, (add more
water to fish skins and bay leaves and stick back in over to provide more
fish stock if needed later to taste)
-= Vegetable Mix =-
1 medium cauliflower roughly cut up
2 leeks roughly chopped
up to a pint of vegetable stock (swiss boullion is fantastic)
gently fry/steam veg in a tiny bit of oil and salt & pepper briefly (and
gently) to soften a little (but not brown the leeks)
add the vegetable stock and simmer for 20-30 mins till the veg is soft
-= The Soup =-
Add the fish stock (inc onion) into the veg mixture and allow to cool use
blender to turn mixture into soup/broth depending on consistency desired
heat again add in fish meat add extra fish stock or veg stock if required to
alter taste or add milk to bulk out for more portions or if flavour is too
concentrate or add cream if you like that sort of thing
And thats it takes a while but not actually much to do!
It freezes fine, in fact i froze it before adding milk to bulk it out so it
takes less room in the freezer
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<TITLE>RE: [london.food] [RECIPE] Haddock and Cauliflower soup</TITLE>
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<P><FONT SIZE=3D2>Sounds absolutely delicious. For those who like had=
dock but are not very good at soup I had Baxters Cullen Skink (haddock and =
potatoes and cream) and it was FAB...</FONT></P>
<P><FONT SIZE=3D2>*is hungry*</FONT>
</P>
<P><FONT SIZE=3D2>-----Original Message-----</FONT>
<BR><FONT SIZE=3D2>From: Simon Wistow [<A HREF=3D"mailto:simon@xxxxxxxxxx.x=
rg">mailto:simon@xxxxxxxxxx.xxx</A>] </FONT>
<BR><FONT SIZE=3D2>Sent: 20 September 2005 10:46</FONT>
<BR><FONT SIZE=3D2>To: london.food@xxxxxxxxxx.xxx</FONT>
<BR><FONT SIZE=3D2>Subject: [london.food] [RECIPE] Haddock and Cauliflower =
soup</FONT>
</P>
<BR>
<P><FONT SIZE=3D2>Some friends of mine and I did a dinner party over the we=
ekend so expect a slow trickle of recipes and experiences from that. The so=
up course was done by John (who's just joined the list just ... now) and it=
was blooming marvellous. Deliciously creamy with just the right hint of sm=
okiness. Here's his recipe with the addendum </FONT></P>
<P><FONT SIZE=3D2>"but try making it first to be sure I got the quanti=
ties of water/stock roughly right since I don't tend to measure as I make, =
so I've guestimated for the recipe"</FONT></P>
<BR>
<BR>
<P><FONT SIZE=3D2>Make the fish stock and the veg mixture either at the sam=
e time or one after the other they take roughly the same amount of time</FO=
NT></P>
<P><FONT SIZE=3D2> -=3D Fish Stock =3D-</FONT>
</P>
<P><FONT SIZE=3D2>1 fillet haddock </FONT>
<BR><FONT SIZE=3D2>1 fillet smoked haddock (you can get yellow or unstained=
, it doesn't </FONT>
<BR><FONT SIZE=3D2> &n=
bsp;  =
; matter but the yellow adds a bit of colour) </FONT>
<BR><FONT SIZE=3D2>1 onion roughly sliced </FONT>
<BR><FONT SIZE=3D2>2 bay leaves </FONT>
<BR><FONT SIZE=3D2>salt </FONT>
<BR><FONT SIZE=3D2>pepper </FONT>
<BR><FONT SIZE=3D2>half a pint water</FONT>
</P>
<P><FONT SIZE=3D2>put all ingredients in a sealed casserole in a low oven f=
or 20 mins or until fish flakes away from skin (all ingredients should be c=
overed by the water)</FONT></P>
<P><FONT SIZE=3D2>remove fish meat for later, pour stock and onion off for =
later, (add more water to fish skins and bay leaves and stick back in over =
to provide more fish stock if needed later to taste)</FONT></P>
<P><FONT SIZE=3D2> -=3D Vegetable Mix =3D-</FONT>
</P>
<P><FONT SIZE=3D2>1 medium cauliflower roughly cut up</FONT>
<BR><FONT SIZE=3D2>2 leeks roughly chopped</FONT>
<BR><FONT SIZE=3D2>up to a pint of vegetable stock (swiss boullion is fanta=
stic)</FONT>
</P>
<P><FONT SIZE=3D2>gently fry/steam veg in a tiny bit of oil and salt & =
pepper briefly (and</FONT>
<BR><FONT SIZE=3D2>gently) to soften a little (but not brown the leeks)</FO=
NT>
</P>
<P><FONT SIZE=3D2>add the vegetable stock and simmer for 20-30 mins till th=
e veg is soft</FONT>
</P>
<P><FONT SIZE=3D2> -=3D The Soup =3D-</FONT>
</P>
<P><FONT SIZE=3D2>Add the fish stock (inc onion) into the veg mixture and a=
llow to cool use blender to turn mixture into soup/broth depending on consi=
stency desired heat again add in fish meat add extra fish stock or veg stoc=
k if required to alter taste or add milk to bulk out for more portions or i=
f flavour is too concentrate or add cream if you like that sort of thing</F=
ONT></P>
<P><FONT SIZE=3D2>And thats it takes a while but not actually much to do! <=
/FONT>
</P>
<P><FONT SIZE=3D2>It freezes fine, in fact i froze it before adding milk to=
bulk it out so it takes less room in the freezer</FONT>
</P>
<CODE><FONT SIZE=3D3><BR>
<BR>
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<BR>
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