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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.
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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
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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Smoked haddock chowder
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