Smoked haddock and potato chowder with leeks

Name: Smoked haddock and potato chowder with leeks
Total time: 40 min
Cuisine: Scottish
Ingredients: 350g undyed smoked haddock fillet; 500g potatoes, peeled and diced; 2 leeks, washed and sliced; 1 onion, chopped; 400ml skimmed milk; 300ml water; 2 tbsp fresh parsley, chopped; 2 tsp low fat cooking spray

A Scottish style soup of smoked haddock, potato and leeks made silky with skimmed milk instead of cream.

Time40 min
LevelEasy
Costabout £1.80 a head

4 servings

Ingredients

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350 gundyed smoked haddock fillet
500 gpotatoespeeled and diced
2leekswashed and sliced
1onionchopped
400 mlskimmed milk
300 mlwater
2 tbspfresh parsleychopped
2 tsplow fat cooking spray

Method

1
Spray a large pan and soften the onion and leeks for 6 minutes.
6 min
2
Add the potatoes and water. Simmer for 12 minutes until nearly tender.
12 min
3
Lay the haddock on top, pour in the milk and poach gently for 6 minutes until the fish flakes.
6 min
4
Lift out the fish, remove the skin and flake the flesh back into the pan.
5
Crush a few potatoes to thicken the soup. Season with black pepper and warm through for 2 minutes.
6
Scatter with parsley and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.