Scottish smoked haddock chowder from Cullen, Moray Firth, combining finnan haddie with potatoes and onions in a milk-based soup, never cream.
Ingredients
- 500g smoked haddock (undyed)
- 500ml milk
- 500ml water
- 300g potatoes
- 1 onion
- 50g butter
- bunch parsley
- bay leaf
- pepper
Instructions
1
Poaching
Place haddock in water with bay leaf. Bring to simmer, cook 5 minutes. Remove fish, reserve liquid.
2
Flaking
Remove skin and bones from fish, flake into chunks.
3
Base
Sauté onion in butter until soft. Add diced potatoes, cook 2 minutes.
4
Cooking
Add reserved fish liquid and milk. Simmer 20 minutes until potatoes break down slightly.
5
Assembly
Add flaked fish, warm through. Do not boil.
6
Service
Serve with chopped parsley and crusty bread. Some prefer mashed potatoes stirred in for thickness.