Scottish Haddock and Salmon Chowder

Name: Scottish Haddock and Salmon Chowder
Cuisine: France
Ingredients: 1 small smoked finnan haddie fillet, about ½ pound; Skim milk; 4 salmon steaks taken from the nape or tail; Salt; 3 tablespoons chopped fresh parsley leaves; Pepper from the mill; ¼ cup cornstarch; 2 Yellow Finnish or Yukon Gold potatoes, peeled and diced into ⅓-inch cubes; 2 hard-boiled eggs, coarsely chopped; 1 cup cream of your choice; 6 large leeks, white and light green parts, well washed and finely chopped; 4 cups chicken broth of your choice; 2 Yellow Finnish or Yukon Gold potatoes, peeled and diced into ⅓-inch cubes; 1 cup bottled clam juice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

To make this soup even leaner, use only the egg white. The choice of cream is yours; you have your pick from crème fraîche to sour cream, as well as heavy cream or light cream; yogurt is not recommended for this preparation. Serve with Scottish oat cakes.

Ingredients

1 small smoked finnan haddie fillet, about ½ pound
Skim milk
4 salmon steaks ta

Europe
France
Soup
Gluten-free

Method

Soak the finnan haddie in enough skim milk to cover for several hours in the refrigerator; pat dry and discard the milk. Cut into ⅔-inch cubes. Skin and bone the salmon steaks; discard the skins, but keep the bones. Set both fish aside.

Bring the chicken broth to a boil in a large saucepan. Add the leeks and bring back to a boil. Loosely wrap the salmon bones in a piece of cheesecloth r