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–+ servings
haddock and grren leaf soup. a thin layer of soup with a fillet of fish topped with pea shoots

Haddock and Green Leaf Soup

Flaky, succulent haddock on a sea of vibrant, peppery watercress and rocket soup. Delicious, filled with flavour and packed with nutrients
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Fish, Soup
Cuisine Anglo, French
Servings 6 servings
Calories 189 kcal

Equipment

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

Calories: 189kcal
Keyword Antioxidant, Fish Soup, Haddock Recipes, Watercress Recipes, Watercress Soup
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