Description
Traditional Scottish fish soup made with smoked haddock, onions, potatoes, and milk.
Technical
The smoking process gives the haddock a distinctive flavor and aroma. The acidity of the milk helps to break down the proteins in the fish and potatoes, while the starches in the potatoes help to thicken the soup.
Science
Primary Reaction
Protein denaturation and starch gelatinization
Sensory Profile
Aroma ()
smokyfishysavorymilkyearthybuttery
Origin & History
Civilization
Scottish
Era
18th century
Region