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Serves: 6
Total time: 45 minutes

2 pounds haddock, deboned
3 cups water
2 ounces salt port, diced
1 cup celery, chopped
1 bay leaf
1 teaspoon salt
Ground black pepper, to taste
1 quart of milk
2 tablespoons butter

Step 1 – In a soup pot on the stove-top over medium heat, add in the haddock and 2 cups of water
Step 2 – Bring to a simmer for 15 minutes
Step 3 – Drain, reserving the broth and the fish
Step 4 – Sauté the salt port in the soup pot until crisp. Remove the pork with a slotted spoon and set aside, reserving the fat in the pot
Step 5 – Sauté the onions in the port fat until golden brown, about 3 minutes
Step 6 – Add the reserved fish, potatoes, celery, bay leaf, salt, and pepper
Step 7 – Pour in the reserved fish broth and the remaining cup of water
Step 8 – Simmer until the potatoes are fork-tender, about 30 minutes
Step 9 – remove the bay leaf
Step 10 – add the milk and butter and simmer for 5 minutes
Step 11 – serve hot, sprinkled with the reserved salt port

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