Two great ingredients, popular in the region – Bacon and Haddock – got together a long time ago to make a great tasting soup. Add potatoes and sweetcorn and, hey presto, you have a hearty meal.
- Tablespoon of margarine
- 1 onion peeled and chopped
- 8 oz (225g) potatoes peeled and diced
- 1 pint (20 fl oz) chicken stock
- 1 bay leaf
- 8 oz (225g) back bacon cut into 1″ squares
- 8 oz (225g) smoked haddock
- I tin sweetcorn (7 oz, 200g) rinsed and drained
- Half a pint (10 fl oz) milk
- A little additional milk for poaching the fish
- Melt the margarine in a large pan and gently fry the onion until it is soft and translucent, but not brown
- Add the diced potato and fry for 5 minutes, stirring frequently
- Stir in the chicken stock and bay leaf and season lightly with pepper (you may not need any salt, as the bacon and salt may add their own salt to the dish)
- Add the bacon and cover and simmer gently for 15 minutes
- In the meantime, gently poach the fish in a little milk for 15-20 minutes until it is cooked
- Skin the cooked fish and remove any bones
- Flake the fish into the soup and add the sweetcorn
- Cover and simmer for another 10 minutes
- Stir in the milk and reheat to serve.
Source: Hilary Whitbread. A Year in a Yorkshire Kitchen (1987). Dalesman Publications.