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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.

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Killarney Court Hotel, Tralee Road, Killarney, Killarney, Co Kerry. Ireland
Tel: +353 (0)64 6637070 | Lo-Call: 1890 930 033 | Fax: +353 64 6637060
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