Smoked haddock and leek chowder with quail eggs | Sainsbury`s Magazine
Smoked haddock and leek chowder with quail eggs
Ingredients
- 50g butter
- 2 leeks, trimmed and finely sliced
- 8-12 quails’ eggs
- 2 large potatoes, peeled and diced
- 400ml fish or vegetable stock
- 550g skinless, boneless smoked haddock fillets
- 500ml milk
- 1 bay leaf
- 3 tbsp chopped flat-leaf parsley
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