Arbroath Smokie, Salmon, Swede & Saffron Chowder- Fishbox

Arbroath Smokie,  Salmon, Swede & Saffron Chowder- Fishbox

Ingredients

400g of peeled potatoes diced

300g of diced swede

1 large onion chopped

1 leek chopped & washed

1 whole smokie picked down (de-boned & skinned)

50g of smoked salmon

50g of butter

50gof plain flour

400ml fish stock

400ml of milk

Salt and pepper


Method

Soften the onions and white of the leek in a deep pot then add all the rest of the vegetables and cook for 2-3 mins.

 

Add the butter and flour and mix to make a roux.

 

Slowly add in the milk and stock as to not make it lumpy.

 

Cook until the vegetables and nearly soft then add the fish.

 

Cook until all is cooked well and no longer tastes of flour, remember to stir slowly as to not break up the fish too much.

 

Finish with the saffron and season with salt and pepper.