Get ready to tantalise your taste buds with a mouthwatering dish: haddock and green leaf soup. This delightful combination of flavours brings together the delicate taste of pan fried haddock served with the peppery goodness of watercress and rocket soup. Let’s dive into what makes this dish so special.
Possibly originating from the coastal regions of Scotland with its bountiful seafood, this recipe celebrates the natural flavours of haddock. Known for its tender flesh and mild flavour, haddock is a popular choice for fish lovers. When paired with the vibrant freshness of watercress and rocket, it creates a harmony of tastes that is both satisfying and refreshing.
Not only is this dish a treat for your taste buds, but it also offers numerous health benefits. Haddock is a lean source of protein that is rich in vitamins and minerals, including vitamin B12 and selenium. It provides essential nutrients while being low in calories and saturated fat. Watercress and rocket, on the other hand, are packed with antioxidants, vitamins, and minerals that support overall health and well-being. They add a peppery zing to the dish and provide a nutritious boost.
When you take a bite of homemade haddock served with watercress and rocket soup, you’ll experience a delightful medley of flavours. The tender and flaky haddock perfectly complements the vibrant, slightly bitter notes of watercress and rocket. Each spoonful is a burst of freshness and a celebration of the sea.
This dish is a perfect choice for seafood enthusiasts looking for a nutritious and satisfying meal. It can be enjoyed as a light lunch or a comforting dinner. Dress it with dashes of cream or pea shoots and you have a dinner party delight. The combination of flavours and textures is sure to impress your taste buds and leave you craving more.
Bring the flavours of the coast to your kitchen and indulge in the goodness of homemade haddock served with green leaf soup. Let the delicate fish, vibrant greens, and nourishing ingredients create a culinary experience that satisfies your cravings and supports your well-being.
Equipment: You’ll need a set of Electronic scales, a Stainless steel bowl, a large Saucepan, a Blender, a heavy bottomed Frying pan and optionally a Digital Thermometer
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Haddock and Green Leaf Soup Recipe
Haddock and Green Leaf Soup
Equipment
- 1 Saucepan Large
- 1 Blender
- 1 Digital Thermometer Optional
Ingredients
- 500 grams Watercress
- 500 grams Rocket
- 1 small Onion
- 1 clove Garlic
- 1 medium Potato
- 1000 ml Veg stock
- 6 Haddock fillet
Instructions
Prep
- Chop the onion reasonably finely
- Mince or chop the garlic finely
- Peel the potato and cut into 1 cm cubes. Place in a bowl of water to prevent it browning
- Remove any particularly tough stalks from your greens but no need to be too fussy. Rinse under running water and drain
- Remove the fish from the fridge and pat dry with kitchen roll
To Make
- Warm a decent splash of oil in the saucepan over a medium heat and add your onions with a small pinch of salt. Cover with the lid and cook for 5 minutes or so, stirring frequently, until softened
- Add the garlic and cook for a further 1-2 minutes, stirring
- Add the stock and potato and bring to a slow simmer
- Reduce heat to medium low, cover and cook for 5 minutes until the potato is soft
- Add the greens, mix well and cook for a further 3 minutes
- Remove from the heat and blend well until the soup is velvety smooth
- To pan fry the fish, add a little oil over a medium high heat. Season the fish with salt. Cook two fillets at a time. When the oil is hot, place the fish skin side down laying it away from you for safety
- Cooking time will depend on the thickness of your fish but cook until the skin is crispy, perhaps 3-5 minutes. At this point turn the heat to low and add a tbsp of butter and a good squeeze of lemon juice. Turn the fish carefully and let it cook for 1-2 more minutes. Remove it to a piece of kitchen roll on a warmed plate and place skin down. The flesh should be moist and flaky. Do not overcook. If you have a digital thermometer the flesh should be around 145°F/ 63°C
To Serve
- Ladle the soup into a shallow bowl. The depth of the soup should be no more than half the thickness of the fish
- Lay one fillet of fish skin side up in the centre of the bowl to keep the skin crispy
- Garnish as you wish. Perhaps with dots of cream on the surface of the soup or with some small leaves of watercress or rocket
Nutrition
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