Cut the bacon into 1cm 1⁄2 in strips. Trim and slice the leeks. Peel the potatoes and cut into 1cm 1⁄2 in dice. Cut the smoked haddock into 2.5cm 1in pieces. Melt the butter in a large saucepan over a ...

1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl.

Learn how to make Scottish Smoked Haddock Chowder, a traditional and comforting creamy fish stew. With tender smoked haddock, potatoes, onions, and cream, this recipe is hearty, warming, and perfect ...

October is bittersweet. The forest is wearing a magnificent display of color, but soon the branches will be bare, the fields will turn a flatter tone of green, and smoke will billow out of chimneys.

A favourite in Edinburgh’s foodie scene, The Stockbridge Restaurant, has become a big hit among locals drawn by first-rate Scottish cuisine and warm, friendly service. In the 12 years Jane Walker and ...

1. In a stockpot over medium-high heat, combine the fish and water. Bring to boil and skim the surface thoroughly. Lower the heat and simmer uncovered for 1 hour. 2. Set a colander over a large bowl.

This simple seafood chowder recipe is a quick and easy way to create a hearty and warming meal in just 15 minutes. Seafood chowder is a comforting soup that often seems much more complicated to make ...

Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt.

CHATHAM -- Every New Year’s Eve, fisherman Bill Amaru makes clam chowder for about 200 people at Chatham’s Masonic Hall for First Night. He takes it very seriously, adds just the right spices – and a ...

Chef Jonathan Benno cooks this hearty chowder at the James Beard House Feb. 7, 2008 — -- Method Heat the canola oil in a large sauce over medium-high heat. Add the bacon and cook until it begins ...

300ml of the milk, bring to the boil, then simmer gently for 5-6 minutes. Allow to cool, then flake the fish back into the poaching milk, discarding the skin. Rinse and finely chop the leek. In a ...