Cullen Skink
Creamy Smoked Haddock and Potato Chowder is a comforting and wholesome dish that brings together the delicate flavors of smoked haddock, tender potatoes, and aromatic herbs in a rich and creamy broth. The buttery onions add a depth of flavor while the simmering process allows the ingredients to meld together perfectly. This hearty chowder is a delightful meal for chilly evenings, offering a satisfying and nourishing experience with every spoonful.
— Constant Cookbook
Ingredients
- Ingredients
- I tablespoon butter
- 1 medium onion
- 2 medium potatoes, peeled and cut into 1cm cubes
- 300ml water
- 250g smoked haddock
- 250ml milk
- salt and pepper to taste
- 2 tablespoons finely chopped parsley or chives
Instructions
- Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
- Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
- Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.
Yield
Serves 4
Nutrition
- Calories: 206 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 0.7 milligram of sodium
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