This soup can work out pricey if you are starting from scratch. Smoked salmon is a must at Christmas and New Year in Scotland and tinned c o c k l e s are a handy cupboard item.
Soup is an absolute necessity here at the moment. Temps are dropping as low as minus 18o.
Smoked C o c k l e Chowder
25g Butter 1 small Onion, diced 1 leek, trimmed and diced 1 small Carrot, diced 1 potato, cubed 50g sliced Smoked salmon, cut into julienne (long thin strips) 120ml dry White wine 450 ml tarragon scented fish stock or water 225g smoked c o c k l e s 1 Tbsp chopped flat leaf Parsley 175ml Cream freshly ground salt and black pepper
Heat a large pan over a medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Sauté for 2-3 minutes until softened.
Pour the wine into the pan and allow to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the c o c k l e s.
Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2-3 minutes.
To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each one.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!