UK · Fish · No. 312
Cullen Skink-Style Smoked Haddock Chowder
A single portion of British cooking, ready in 23 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Melt the butter in a saucepan and soften the onion for 3–4 minutes.
- 2
Add the potato, stock and bay leaf, cover and simmer for 10 minutes until the potato is tender.
- 3
Pour in the milk and lay the haddock on top, then poach gently for 5–6 minutes until the fish flakes easily.
- 4
Lift out the fish, remove the skin and flake it back into the soup, lightly crushing some potato as you stir.
- 5
Season with black pepper and scatter with chives to serve.
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