Smoked Haddock Chowder

You will need:

• 2 potatoes peeled and finely diced
• 1 medium leek finely diced
• 1 small onion finely diced
• 200g smoked haddock skinless and pin boned
• 400ml double cream
• 250ml white wine
• 250ml fish stock
• Pinch of dried dill
• Pinch of dried mixed herbs
• Pinch of cayenne pepper
• Salt and pepper

Cooking Instructions:

1. Lightly fry the onion and potato on a low heat for 10 minutes stirring continuously
2. Add the leek.
3. Continue to fry for 5 minutes
4. Add white wine and reduce until all the liquid has gone.
5. Add the fish stock and again reduce until the liquid has gone.
6. Add the cream and reduce slowly for 5 minutes.
7. Add the smoked haddock and gently cook. Stir carefully not to break the haddock up too much.
8. Finish off with the dried herbs and cayenne pepper.
9. Season to taste.