This rich chowder is a family adaption of a smoked haddock and corn chowder recipe, re-hashed to create something that has more ingredients easily available in the Scandinavian region.
Serves 4 to 6.
Ingredients
- 400-500g of smoked cod
- 250g pearl barley
- 2 leeks, sliced
- 1 bay leaf
- 250g bacon, diced
- 150g potatoes, diced
- 150g turnips, diced
- 750ml fish stock
- 150ml thickened cream
- 20g of butter
- Salt and Pepper
Method
- Melt butter in a large saucepan or stock pot. Add leek slices, bacon, potatoes and turnips. Fry until starting to brown.
- Add fish stock, bay leaf, pearl barley and salt and pepper to taste. Bring to the boil.
- Reduce to a simmer for 15 minutes, skimming the top as necessary as the barley cooks.
- Add the smoked cod and press below the surface, continue to cook for a further 20 minutes or until the fish flakes when pressed.
- Lift the fish out of the pot and break apart on a plate, checking for bones.
- Add the fish back to the pot and then stir in the cream.
- Remove from heat and serve with a crusty Rye loaf.
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