Serves: 4

What You’ll Need:

  • 2 tbsp butter
  • 1 onion
  • 1 carrot, peeled and finely diced
  • 2 tbsp plain flour
  • 500ml fish stock (or chick or vegetable)
  • 2 medium potatoes, peeled and diced
  • 150ml milk
  • 450g salmon, diced
  • 220g smoked haddock, diced
  • 200ml double cream
  • 250g winkles, cooked
  • 50g rainbow chard, chopped
  • Fresh parsley, to garnish

What To Do:

  • Heat the butter in a soup pot and gently cook the onion and carrot, stirring occasionally, for about five minutes, until it softens.
  • Sprinkle over the flour and cook for a further minute, stirring constantly.
  • Add the fish stock and potatoes. Simmer, over low heat, for 10-15 minutes until the potatoes are tender.
  • Add the milk, salmon and haddock and cook a further ten minutes until the fish is cooked.
  • Add the double cream and rainbow chard and heat through until the chard has wilted.
  • Serve with the winkles, fresh parsley and buttered Jason’s Sourdough.

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