the Recipe for our
Smoked Haddock And Salmon Chowder
INGREDIENTS
- A good knob of butter
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 large potatoes, chopped
- Small pinch of cayenne pepper
- 1-1 1/2 pints (500-750ml) of light fish or vegetable stock
- 1 small fillet of smoked haddock, cut into small pieces
- 1 small packet of hot smoked (or BBQ) salmon, flaked
- A little squeeze of lemon juice
- A couple of sprigs of parsley, chopped
- A good glug of cream
- A pinch of salt and pepper
METHOD
- Melt the butter in a large saucepan, add the onion, salt, pepper, paprika and cayenne and cover. Sweat until soft but not coloured
- Add the potato and carrots and sweat, covered, for a couple more minutes
- Add the stock and simmer until the potato and carrot are tender - approx. 15-20mins
- Remove from heat and with a stick blender give the soup a few pulses to break up the vegetables a bit but do not blend smooth
- Put the pot back on a low heat and add the smoked haddock and smoked salmon and simmer for 4-5mins
- Add the cream, lemon juice and parsley and season to taste
- Serve with some fresh crusty bread. Mmmmmmm!
Coeliac
Friendly
Ready
60mins
Award
Winning!!!
Recipe Type
