👨‍🍳 Instruktioner

1. 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

   💡 Proffstips: Do not brown the vegetables; they should be tender.
2. 2

   Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

   ⏱️ 2 minutes

   💡 Proffstips: Cooking the flour removes the raw taste.
3. 3

   Gradually whisk in the fish or vegetable stock and milk until smooth. Bring to a simmer, stirring constantly.

   💡 Proffstips: Whisking prevents lumps from forming.
4. 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

   💡 Proffstips: Ensure the chowder is simmering gently, not boiling vigorously.
5. 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

   💡 Proffstips: Be careful not to overcook the fish.
6. 6

   Taste and adjust seasoning with salt and white pepper if needed.

   💡 Proffstips: Smoked haddock can be salty, so taste before adding more salt.
7. 7

   Ladle the chowder into bowls and garnish with fresh chopped parsley.

   💡 Proffstips: Serve hot with crusty bread.