Smoked haddock and leek chowder with quail eggs
Melt the butter in a pan, add the leeks, cover and cook for 10-15 minutes until soft.
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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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