Ingredients: |
Ingredients: 1/4 cup butter
1/4 cup flour
1¼ pints half and half
½ cup small handful flat-leaf parsley, chopped
1 bay leaf
1lb. smoked haddock fillet or any good smoked fish
1 medium onion, finely chopped
2 potatoes, raw and cut into chunks
1
Salt and pepper
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Directions: |
Directions:Make a roux with butter and flourby melting the butter and adding the flour.
Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.
Heat the butter in another saucepan, add the onions and potatoes, about 5 minutes, taking care not to burn them.
Add the milk to the onions and potatoes, Heat gently until potatoes are done then stir until totally incorporated into the milk and should be a thick, creamy consistency.
Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.
Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.
Taste the soup and add salt and pepper as needed, be careful with the salt, the fish adds quite a salty flavour all on its own.
Serve hot with crusty bread. |
This recipe for Cullen Skink (Scottish Chowder) is from