The method used to cook this soup technically means it is not a consommé, but as the broth is cooked in a pressure cooker and is very clear, in my opinion it is as good as a consommé.
We could call this cheat’s consommé, if you prefer.
I adore smoked haddock, but then again I quite enjoy smoked foods in general. It’s the depth of flavour, the intriguing method of how the flavour is achieved and simply the fact that with wood and good-quality ingredients, the character and flavour of the food can be manipulated to achieve something rather remarkable.
I could smoke the haddock myself, but we do have a good supplier which means I can concentrate on cold-smoking my venison, lamb and other meat joints. In all fairness, I do not have that much experience in cold smoking fish.
I tend to hot-smoke fish and meat using a