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    You are in: Home / Recipes / Smoked Haddock, Leek and Potato Broth Recipe
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    Smoked Haddock, Leek and Potato Broth

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    kolibri's Note:

    This is a tasty rich soup and the recipe will serve as a starter for four or a full meal for two. The recipe is from the London fish restaurant called Livebait.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 130 C/250°F.
    2. 2
      Cut the tomatoes in half lenghtways and arrange them on a baking sheet, sprinkle with salt and pepper and half of the basil, parsley and thyme. Bake in the oven for two hours until they are wrinkled and dry looking. Let the cool off, and then puree them in a blender.
    3. 3
      Wash the leeks and cut them into inch lenght pieces. Peel and dice potatoes.
    4. 4
      Skin the haddock fillets and chop them into bite-sized pieces.
    5. 5
      Bring stock to boil in large pot and add the tomato puree and stir. Reduce the heat and let simmer for 10 minutes.
    6. 6
      Add the leeks and potatoes and simmer for a further 25 minutes until the potatoes are cooked, but firm.
    7. 7
      Add the remaining herbs, the paprika, haddock and simmer for five minutes. Season with salt and pepper and serve.

    Ratings & Reviews:

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    Nutritional Facts for Smoked Haddock, Leek and Potato Broth

    Serving Size: 1 (755 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 737.6
     
    Calories from Fat 90
    12%
    Total Fat 10.0 g
    15%
    Saturated Fat 2.3 g
    11%
    Cholesterol 207.7 mg
    69%
    Sodium 2691.9 mg
    112%
    Total Carbohydrate 77.5 g
    25%
    Dietary Fiber 11.3 g
    45%
    Sugars 27.0 g
    108%
    Protein 84.8 g
    169%

    The following items or measurements are not included:

    basil

    thyme

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