Scottish Smoked Haddock Chowder

Ingredients

• 500g (1 lb) Finnan Haddie (smoked haddock) 500g (1 lb) Finnan Haddie (smoked haddock)
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 3 cups (710ml) fish or vegetable broth 3 cups (710ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 22g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced potatoes, fish or vegetable broth, bay leaf, and dried thyme to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
3. 3.
   While the potatoes are cooking, remove the skin and bones from the Finnan Haddie and flake the fish into bite-sized pieces.
4. 4.
   Once the potatoes are tender, add the flaked Finnan Haddie and heavy cream to the pot. Stir gently to combine.
5. 5.
   Simmer the chowder for an additional 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
6. 6.
   Remove the bay leaf from the chowder before serving. Garnish with chopped fresh parsley.

Treat your ingredients with care...

• Finnan Haddie — Make sure to remove the skin and bones before flaking the fish. This will ensure a smooth and enjoyable texture in the chowder.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the chowder.
• If you prefer a thicker consistency, you can mash some of the cooked potatoes with a fork before adding the flaked Finnan Haddie.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.

Serving advice

Serve the Scottish Smoked Haddock Chowder hot in individual bowls. Garnish with chopped fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, consider serving the chowder in bread bowls. Hollow out small round loaves of bread, ladle the chowder into the bread bowls, and sprinkle with parsley. This adds a rustic touch and makes for an impressive presentation.