Arbroath Smokie, Smoked Ham, Swede and Saffron Chowder

Fishboxer Gillian Fleming from Penicuik

Ingredients

Arbroath Smokies

Onion

Leek

Swede

Potatoes 

Bit of butter

Fish Stock 

Milk

Cream

Saffron 

Serve with parsley and shredded ham hock

Method

Soften the onions and leek in butter then added swede and potatoes and cooked for 2-3 minutes.

Added fish stock and milk. 

Cook until the vegetables are nearly soft then add the arbroath smokie. 

Cook until the vegetables until they are soft and the soup had reduced.

Add cream salt and pepper. Then finish with the saffron.

Serve in bowls topped with parsley and some shredded smoked ham hock.