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Scottish Fish Chowder
A creamy and comforting chowder featuring flaky white fish, smoked haddock, and root vegetables, simmered in a rich, flavorful broth. A warming dish perfect for a chilly day.
🧂 Ainekset
- 200 g Smoked haddock(skinless and boneless, cut into chunks)
- 400 g White fish fillets (cod, haddock, or pollock)(skinless and boneless, cut into chunks)
- 400 g Potatoes(peeled and diced)
- 2 medium Leeks(white and light green parts only, thinly sliced)
- 1 medium Onion(finely chopped)
- 2 Celery stalks(finely chopped)
- 30 g Butter
- 30 g All-purpose flour
- 500 ml Milk
- 500 ml Fish or vegetable stock
- 2 tbsp Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste White pepper
👨🍳 Ohjeet
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion, leeks, and celery. Cook until softened, about 8-10 minutes.
⏱️ 10 minutes💡 Ammattilaisvinkit: Do not brown the vegetables; they should be tender. - 2
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
⏱️ 2 minutes💡 Ammattilaisvinkit: Cooking the flour removes the raw taste. - 3
Gradually whisk in the fish or vegetable stock and milk until smooth. Bring to a simmer, stirring constantly.
💡 Ammattilaisvinkit: Whisking prevents lumps from forming. - 4
Add the diced potatoes to the pot. Season with salt and white pepper. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 minutes💡 Ammattilaisvinkit: Ensure the chowder is simmering gently, not boiling vigorously. - 5
Add the chunks of smoked haddock and white fish to the pot. Cook for another 5-7 minutes, or until the fish is cooked through and flakes easily.
⏱️ 7 minutes💡 Ammattilaisvinkit: Be careful not to overcook the fish. - 6
Taste and adjust seasoning with salt and white pepper if needed.
💡 Ammattilaisvinkit: Smoked haddock can be salty, so taste before adding more salt. - 7
Ladle the chowder into bowls and garnish with fresh chopped parsley.
💡 Ammattilaisvinkit: Serve hot with crusty bread.
💡 Ammattilaisvinkit
- ✓For a richer chowder, you can add a splash of double cream at the end of cooking.
- ✓If you prefer a thicker chowder, use less stock or milk, or add more flour to the roux.
- ✓Ensure you use good quality smoked haddock for the best flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add sweetcorn or peas for extra sweetness and color.
- Incorporate a pinch of nutmeg for a subtle warmth.
- Use different types of fish, such as salmon or mackerel.