Name: Smoked Haddock Soup
Yield: Makes 8 to 10 servings
Ingredients: 10 sprigs fresh rosemary; 20 sprigs fresh thyme; 2 whole dried bay leaves; 12 whole black peppercorns; 2 tablespoons unsalted butter; 2 large leeks, white and pale green parts only, cut into 1/2-inch pieces (about 2 cups total); 1 large fennel bulb, cut into medium dice (about 2 cups total); 2 quarts heavy cream; 1 pound smoked haddock, flaked (about 2 cups total)*; 2 tablespoons minced fresh dill; *If smoked haddock is unavailable, substitute smoked cod or mackerel. Alternatively, use fresh haddock, cod, or halibut, cut into 1-inch pieces (about 2 cups total).; 10- by 10-inch square of cheesecloth, kitchen string

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Smoked Haddock SoupTracey Middlekauff

Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. He recommends pairing the soup's complex flavors with a Riesling, but says you also can't go wrong with a pint of Guinness.

Recipe notes

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