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Scottish Smoked Haddock Chowder Tasty Recipe.
The meat of the Haddock is lean and white, a little less firm than cod and flakes beautifully when cooked. Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat. 100 grams of cooked (dry heat) haddock provides 0.159 grams of omega-3 fatty acids derived from 0.004g of EPA, 0.154g of DHA, and 0.001g of ALA.
Smoked Haddock Chowder Recipe - Scottish recipe how to cook soup with smoked haddock, butter, olive oil, onions, Yukon Gold potatoes, vegetable broth, bouquet garni, whipping cream, and fresh chives.
Ingredients:
- 10 ounces smoked Haddock, skinned, boned, flaked
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons olive oil
- 3 onions, chopped (about 4 cups)
- 2 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
- 6 cups vegetable broth
- 1 bouquet garni (2 parsley sprigs, 2 thyme sprigs, 1 bay leaf, and 1 celery stalk with leaves, tied together)
- 2/3 cup whipping cream
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
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Serves/Makes: 6
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How to cook Scottish Smoked Haddock Chowder:
- Melt butter with olive oil in heavy medium pot over medium-high heat. Add onions and saute 5 minutes.
- Add potatoes, vegetable broth, and bouquet garni; bring to boil. Reduce heat and simmer 45 minutes.
- Discard bouquet garni. Using potato masher, coarsely mash potatoes in soup. Add smoked fish and simmer 10 minutes.
- Add cream and chives and stir to heat through. Season to taste with salt and pepper.
- Ladle soup into bowls and serve hot.
Notes:
This recipe for Scottish Smoked Haddock Chowder serves/makes: 6. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Haddock
Preparation Method: Soups/Chowders
Cuisine: British
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