Smoked haddock and queenie chowder – Mother’s Day with Fishbox
This recipe was developed for Fishbox and their Mother’s Day recipe feature. It’s a dish based on one of my favourite traditional Scottish dishes, Cullen skink, along with the chowder I can remember my Mum making us as kids. To make this a bit special I’m adding queen scallops and also giving it a bit of heat with the hot smoked paprika, feel free to use the sweet version if you’d prefer the flavour without the piquancy. This dish brings all my favourite elements of Cullen skink, allied to my memories of her chowder.
1 fillet smoked haddock
300ml whole milk
1 bay leaf
1 tsp fresh oregano leaves (optional)
1 banana shallot
Large knob butter, around 20g
1 tsp smoked paprika (hot or sweet according to preference)
2 medium potatoes (1cm dice)
2 corn on the cob with niblets removed
100g queen scallops
Juice of half a lime
Gently poach the haddock in the milk with the bay and oregano over a low to medium heat. Remove from the heat when cooked and set aside the haddock, reserving the milk with the herbs;
In a saucepan sauté the shallot in the butter over a low heat until softened but not browned then add the smoked paprika, stir through and cook for another minute then add the potatoes and corn, and stir to coat;
Add the milk with the herbs to the pan and bring to a gentle simmer, then cook for 6-8 minutes until the potatoes are cooked. Remove half the vegetables and the bay leaf from the pan, discarding the bay, and mash the remaining vegetables;
Add the scallops to the pan and cook at a gentle simmer for 3-4 minutes depending on the size. When cooked add back the vegetables and the haddock, breaking the fish up, stir in the lime juice and serve.
Fishbox supplied the haddock and scallops for the recipe development.