This is a kind of fishy version of the classic London Particular which is made of green split peas and ham and was named after the famous London smog. Smoked haddock is great in broths and soups and I rather like using a ham as you don't need to try too hard to get maximum flavours into the soup. The earthiness of the peas is the perfect match for the smokiness of the fish.
200-250g natural undyed smoked haddock
2ltrs fish stock
1 onion, peeled and finely chopped
A couple of good knobs of butter
200g yellow split peas soaked in cold water for a couple of hours
Salt and freshly ground black pepper
Put the haddock in a saucepan with the stock, bring to the boil and simmer for 10 minutes, then remove the fish and put to one side.
In a heavy-based saucepan, gently cook the onion in the butter for 2-3 minutes then add the split peas and stock. Season lightly and simmer for about 30-40 minutes or until the peas are tender and just starting to break up.
Take about a sixth of the soup and blend it in a liquidiser, then pour back into the pot. If the soup is too thick, add some more stock or water.
Meanwhile, remove the skin from the haddock and flake the flesh into pieces. Add to the soup, bring back to the boil and re-season if necessary.Reuse content