Salmon & Smoked Haddock Chowder
Salmon & Smoked Haddock Chowder
Serves 8
50g Butter
1 Onion, chopped
100g plain flour
700ml Fish Stock
225ml Milk
1 bay leaf
1 tsp fresh thyme leaves
450g Salmon, skinned & cubed
450g Smoked Haddock, cubed
Black pepper
Chopped Parsely
Melt the butter in a large saucepan and then fry the onion for 5 minutes. Add the flour & stir until smooth. Add the fish stock & milk, bay leaf and thyme. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally for 8 – 10 minutes. Add the cubed Salmon & haddock, and simmer for a further 5 minutes. Add black pepper to taste.
Sprinkle with chopped parsley & serve.
