Click on the image, above to submit to Pinterest.
Plain Scots Fish and Sauce Soup
Plain Scots Fish and Sauce Soup is a traditional Scottish recipe for a classic soup of haddock in a milk and fish trimming base flavoured with catsup and thickened with flour. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Plain Scots Fish and Sauce Soup.
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesMilk RecipesScottish Recipes
This is a traditional Scottish soup that's somewhere between a chowder and cullen skink, but which is slightly lighter than both.
Ingredients:
1 fresh
haddock
any fish trimmings
2 onions
3 tbsp butter
60g plain flour
300ml milk
2 tbsp
parsley, chopped
1 tbsp
catsup
salt and freshly-ground black pepper, to taste
parsley, to garnish
Method:
Fillet the haddock then make a stock with the haddock head, tail and bones (and any other fish trimmings you might have), the chopped onions, salt and black pepper (you will need about 1.5l in all). Bring to a boil and cook for about 50 minutes then strain.
When the stock is ready, melt the butter in a pan, scatter the flour over the top and stir to form a smooth roux. Whisk in the milk and fish stock until smooth.
Cut the haddock into pieces, add to the stock then bring to a boil and cook for about 15 minutes, or until the fish is done through. Add a little catsup to taste, pour into a warmed tureen and serve.
