Smoked cod and haddock chowder

Ingredients

• 1 x 250 g packsmoked haddock loins
• 1 x 230 g packsmoked cod loins
• 500 mlwhole milk
• 1bay leaf
• 1fish or vegetable stock cube
• 50 gsalted butter
• 2onions, finely chopped
• 2 medium (about 300 g total)Rooster potatoes, peeled and diced
• 40 gplain flour
• 100 mldouble cream
• to tasteground white pepper
• juice of 1lemon
• 1 x 20 g packchives, finely chopped

Instructions

1. 1

   Poach the fish

   Put the smoked fish in a wide sauté pan and pour over the milk. Add the bay leaf and bring the milk gently to a simmer. Cover and poach over a low heat for 5–6 minutes, or until the fish flakes easily. Lift the fish out carefully with a slotted turner and set it on a lipped plate. Strain and reserve the poaching milk.

2. 2

   Cook the potatoes

   Dissolve the stock cube in 250 ml of just-boiled water and set aside. In a separate pan, melt the butter and cook the onion over a low heat for 5 minutes, until soft and translucent but not coloured. Stir in the diced potatoes with a pinch of salt, then add the flour and cook for 2 minutes, stirring. Pour in the reserved poaching milk and the fish or vegetable stock. Simmer gently over a low heat for 15 minutes, until the potatoes are tender and starting to break down.

3. 3

   Add fish and cream

   Flake the haddock and cod into generous chunks, removing and discarding any skin. Stir the fish into the soup with the double cream and warm gently for 1–2 minutes. Season with white pepper to taste and add a little more salt if needed.

4. 4

   Finish and serve

   Stir in the lemon juice and most of the chopped chives. Ladle the chowder into bowls, add cracked black pepper if you like, and garnish with the remaining chives.

What is smoked fish chowder?

This is a creamy British-style fish soup with roots in Scotland’s tradition of cooking with smoked fish. It sits somewhere between a chowder and cullen skink, the Scottish soup commonly made with smoked haddock and potatoes.

Here, smoked cod joins haddock for a mix of flaky fish, while potatoes thicken the broth as they soften. Lemon and chives bring a fresh finish to the rich, milky base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 477 calories, 31g protein, 28g carbs, 26g fat.

The potatoes and flour provide most of the carbohydrates, while the butter, whole milk and double cream contribute much of the fat. The smoked cod and haddock supply most of the protein. To balance the meal, serve a bowl with a side of green vegetables or salad.

Why poach the fish in milk?

Gentle poaching cooks the smoked fish without making it tough and gives the milk a savoury, smoky flavour. Keep the heat low and stop once the fish flakes easily.

Strain and save the poaching milk: it becomes part of the chowder rather than going to waste. Lift the fish out carefully so the loins stay in sizeable pieces.

Build a thick, tender base

Soft onions: cook them slowly in the butter until translucent, without browning, for a mellow flavour.

Flour and potatoes: stir the flour for 2 minutes to cook it through, then simmer the diced potatoes in the milk and stock. The potatoes are ready when tender and beginning to break down, helping give the soup body.

Keep the fish in generous flakes

Add the fish only after the potatoes have cooked. Fold it into the soup gently, removing any skin as you flake the cod and haddock.

The final 1–2 minutes are for warming the fish and cream through, not for boiling the soup. A gentle heat helps the fish remain in distinct chunks.

Balance the seasoning

Smoked fish and salted butter both contribute savouriness, so taste before adding extra salt. White pepper seasons the soup without distracting from the delicate fish.

Lemon juice and chives go in at the end to keep their flavour bright. Add black pepper at the table if you enjoy a sharper finish.

Make it a filling meal

The potatoes and flour make the chowder substantial enough to serve in bowls on its own. For a simple side, offer crusty bread to mop up the creamy broth.

A crisp green salad or lightly cooked greens can provide contrast to the soup’s richness. Add them alongside rather than stirring them into the chowder.

Recipe notes & tips

• Keep the milk at a gentle simmer while poaching so it does not boil over.
• Use a wide pan for the fish so the loins can sit in the milk.
• Stir the flour into the butter and onions for the full 2 minutes before adding liquid.
• Cut the potatoes into similar-sized dice so they soften at an even rate.
• Taste before adding extra salt, as the smoked fish and salted butter are already savoury.
• Fold the fish in carefully to preserve the larger flakes.

Variations

• Use extra haddock: replace the cod with the same amount of smoked haddock.
• Add sweetcorn: stir it in with the fish for extra sweetness and texture.
• Include leeks: use finely sliced leek alongside the onion and soften it in the butter.
• Add mustard: stir a small spoonful into the cream for a sharper note.
• Make it with parsley: swap the chives for chopped parsley at the end.

Common mistakes to avoid

• Boiling the milk: it can spill over; bring it only to a gentle simmer.
• Browning the onions: this can give the base a stronger flavour; cook them slowly until soft and pale.
• Adding the fish too early: it may break apart during the potato simmer; add it only near the end.
• Skipping the flour cooking time: raw flour can leave a pasty taste; stir it for the full 2 minutes.
• Overcooking the fish: it can become dry and break into small pieces; warm it through gently for 1–2 minutes.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently in a pan until piping hot, stirring carefully; avoid boiling, which can break up the fish and affect the creamy texture.

Frequently asked questions