Mary Berry Smoked Haddock Soup

The first time I made this, I was convinced it would be too “fishy” for my lot—but honestly? Not a single spoonful was left. Even the pickiest in the house had seconds.

It’s one of those soups that feels like you’ve gone to loads of effort but actually takes less than 40 minutes, start to finish. The trick is balancing the richness of the cream with a bit of tomato and a tiny dash of Tabasco. Don’t skip the parsley—fresh herbs take this from “nice” to “properly good.”

And let me just say: this nearly went wrong when I overcooked the haddock once. Rubbery and sad. Let me show you how to avoid that.

WHY THIS ONE WORKS SO WELL

• It’s speedy – Start to serve in under 40 minutes, no faff.
• One base, loads of flavour – Onion, potato, and a splash of milk do the heavy lifting.
• Layered seasoning – Nutmeg, cream, Tabasco… it builds beautifully.
• It’s got texture – The flaked fish, creamy soup, soft tomato, and parsley give it proper bite.

INGREDIENTS + WHY THEY MATTER

• Smoked haddock (350g) – The star. Naturally salty and rich. Dice it small so it cooks quickly.
• Potatoes (350g) – Thicken the soup naturally. I use floury ones like Maris Piper.
• Milk (600ml) – The creamy base. Avoid semi-skimmed—it’s too thin.
• Double cream (4 tbsp) – Adds luxury. You can use less, but why would you?
• Nutmeg – Just a grating. Trust me, it lifts the whole thing.
• Tomatoes (2, skinned + deseeded) – Freshness and acidity to balance the cream.
• Flat-leaf parsley (2 tbsp) – One of Mary’s go-to finishes. I use extra for garnish.

MAKING IT YOURS (WITHOUT RUINING IT)

• Lighten it up? Skip the cream and use more milk. Still smooth, just less rich.
• No haddock? Smoked cod works. Even smoked mackerel if you’re bold.
• Want more kick? Add an extra dash of Tabasco or a pinch of cayenne.
• Dairy-free? Use oat milk + a bit of olive oil instead of cream. Texture’s not exactly the same, but it holds up.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Haddock went rubbery	Overcooked in the milk	Simmer only 4 minutes—don’t boil!
Soup too thin	Potatoes undercooked or not blended	Mash or blend well after simmering
Lacked flavour	Skipped the nutmeg + Tabasco	Don’t skip these—they add vital balance

HOW TO MAKE MARY BERRY’S SMOKED HADDOCK SOUP

COOK THE BASE VEGETABLES
Heat 2 tbsp olive oil in a large saucepan. Add 1 chopped onion + 350g diced potatoes. Fry for 1 minute.
Add 300ml boiling water, cover, and simmer for 20 minutes until soft. Blend or mash until smooth.

SIMMER THE HADDOCK
In a separate pan, heat 600ml milk to boiling point. Add 350g diced smoked haddock.
Simmer for 4 minutes—no more—or it’ll toughen.

COMBINE THE SOUP
Stir the haddock and milk into the veg mash. Add:

• 2 chopped tomatoes
• 4 tbsp double cream
• A grating of nutmeg
• Dash of Tabasco
• 1 tbsp chopped parsley
  Season to taste and stir gently.

SERVE
Ladle into warm bowls, top with the rest of the parsley. Great with crusty bread or cheese scones.

TIPS FROM MY KITCHEN

• I add a splash of boiling water if the soup thickens too much while reheating.
• Skinning tomatoes is faffy but worth it—no floating bits.
• I keep chopped parsley in a glass of water in the fridge—lasts days and adds fresh flavour fast.

STORAGE + SERVING

• Fridge: Keeps 2 days in an airtight container.
• Freezer: Freeze for up to 3 months. Reheat gently on the hob—don’t boil.
• Serve with: Buttered sourdough, oatcakes, or a sharp green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this with unsmoked fish?
A: You can—but you’ll miss the depth of flavour. Add a touch more salt and maybe a pinch of smoked paprika to fake it.

Q: What’s the best type of potato to use?
A: Floury ones like Maris Piper or King Edward give the creamiest finish.

Q: Can I prep this ahead?
A: Yes! Make it in the morning or the night before—it reheats really well.

Try More Recipes:

• Mary Berry 10 Minute Tomato Soup​
• Mary Berry Haddock With Tomato And Puy Lentils
• Mary Berry Celeriac Soup with Crispy Pancetta and Poppy Seed Croutons