Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor ...

A little bit of fish goes a long way in these specials. You can use smoked haddock, as I’ve done here, or opt for a more affordable option such as whiting or coley. Serve them with homemade ...

Gently poach the haddock in the milk and cream at a gentle simmer over a low-medium heat for about 10 minutes. Remove the fish from the pan, cool slightly and flake, removing any skin and bones.

Finnan haddie, or smoked haddock, gives this chowder a superb flavor. White always said that his favorite fish for chowder ...

Cooking the haddock in the same pan means all the lovely smokey flavours of the fish infuse the soup. Yields: 4 servings ...