Members' Recipes Archive

January 2007
Smoked Haddock Bouillabaisse
Mary Berry

Smoked Haddock Bouillabaisse

By: Mary Berry

Serves: 6

This wonderful substantial soup makes a meal in itself with crusty bread.


50g (2oz) butter
1 leek, washed and thinly sliced
2 medium carrots, peeled and chopped into 1cm (½ inch) cubes
1lb (450g) old potatoes, peeled and cut into 2cm (¾ inch) chunks
40g (1½ oz) plain flour
600ml (1 pint) fish or vegetable stock
salt and freshly ground black pepper
700g (1½ lb) smoked haddock, skinned and cut into bite-sized pieces
600 ml (1 pint) full-fat milk
fresh dill, chopped


Heat the butter in a large pan. Add the leek and carrots, and fry over high heat and cook for a minute or two. Add the potatoes and toss with the leeks and carrots.

Sprinkle over the flour and blend in the stock. Season with black pepper (no salt at this stage). Bring to the boil, cover and simmer for about 10–15 minutes, until the vegetables are tender.

Add the haddock and milk to the pan and simmer gently for about 5 minutes, until the fish is just cooked. Check and adjust the seasoning if necessary, and garnish with dill.

To cook in the Aga

Start on the boiling plate. When the vegetables and stock are added, cover and bring to the boil. Transfer to the simmering oven and cook until the vegetables are tender. Add the haddock and milk and simmer on the simmering plate for about 5 minutes.

© recipe copyright 2002, 2007 Mary Berry


Author: Mary Berry Email:

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