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Salmon, smoked haddock and pea chowder

SERVES 4–6

A chowder is a great way to make a little fish go a long way, and smoked haddock brings its own lovely richness. This is delicious served with Sue’s Oatmeal Bread.

50g (2oz) butter

120g (4oz) leeks, halved lengthways, then cut into 5mm (¼in) slices

150g (5oz) spring onions, green and white parts sliced, kept separate

600g (1lb 5oz) potatoes, cut into 1cm (½in) dice

1 litre(1¾ pints) light chicken, fish or vegetable stock

120g (4oz) smoked haddock fillet, cut into 1–2cm (½–¾in) chunks

200g (7oz) salmon fillet, cut into 1–2cm (½–¾in) chunks

100g (3½oz) peas

50ml (2fl oz) regular or double cream

3 tbsp chopped parsley

1. Melt the butter in a large pan and add the leeks, the white parts of the spring onions and the potatoes. Cook over a low heat for 10 minutes or until the leeks and spring onions are soft but not coloured.

2. Add the stock and bring it to the boil, then turn down and simmer for 15 minutes or until the potatoes are soft.

3. Add the smoked haddock, salmon, peas and the green parts of the spring onions. Cook for a further 5 minutes, then add the cream and chopped parsley and cook for a further 2–3 minutes. Serve piping hot.