Smoked haddock chowder

Chowder is a creamy stew with a myriad of variations around the world. This elegant haddock chowder recipe from Marcello Tully is devastatingly simple and quick to prepare and even uses 'cheat' ingredients like instant mash.

First published in 2015
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Ingredients

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Imperial

Method

1
Remove the skin of the fish and with tweezers, prise out the bones
2
Pour the milk into a heavy-based saucepan. Add the fish, bring to the boil and then turn down the heat and simmer gently for 3 minutes
  • 460ml of milk
3
After 3 minutes, remove the fish from the milk and set aside
4
Place a pan over a low-medium heat and add oil. Once hot, add the onions, leeks and potatoes and sweat for 4-5 minutes. Then, add the milk, fish stock, and ground nutmeg and simmer for 20-25 minutes
5
Whisk in the instant potato and ensure there are no lumps. Dilute the cornflour with water and then add to the pan, mixing well
6
Add the double cream and flake in the haddock
  • 265ml of double cream
7
Before serving, season with salt and pepper - be careful not to add too much salt as the fish will add a level of salt
First published in 2015
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When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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