Smoked cod and haddock chowder recipe
Scotland’s well known for smoked fish, and this is almost a mix between a fish chowder recipe and a cullen skink recipe – a traditional Scottish soup recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Saute pan
- Fish spatula
- Plate
- Fine-mesh sieve
- Saucepan
- Kitchen scale
- Kettle
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
- Serving bowl
- Pepper mill
- Stove
- Spoon
Ingredients
- 1 x 250g pack Taste the Difference Smoked Haddock Loins
- 1 x 230g pack Taste the Difference Smoked Cod Loins
- 500ml whole milk
- 1 bay leaf
- 1 fish or vegetable stock cube
- 50g salted butter
- 2 onions, finely chopped
- 2 medium (about 300g total) Rooster potatoes, peeled and diced
- 40g plain flour
- 100ml double cream
- ground white pepper, to taste
- juice of 1 lemon
- 1 x 20g pack chives, finely chopped
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