Smoked Haddock Chowder with Poached Quails' Eggs recipe | Delia Smith
Delia's Smoked Haddock Chowder with Poached Quails' Eggs recipe. Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in Scotland, where it is called Cullen...
Ingredients
- 1 lb 4 oz (560 g) undyed smoked haddock, cut into 4 pieces
- salt and freshly milled black pepper
- 8 quails' eggs (or 4 hens' eggs)
- 18 fl oz (500 ml) milk
- 1 bay leaf
- 1½ oz (40 g) butter
- 1 medium onion, finely chopped
- 1 oz (25 g) flour
- 1 tablespoon lemon juice
- 1 level tablespoon chopped flat-leaf parsley
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