Level of Difficulty:Easy
Servings:4-6

Ingredients

• 100g/4oz skinless salmon fillet, cubed
• 100g/4oz skinless haddock fillet, cubed
• 50g/2oz butter 1 onion, chopped
• 2 carrots, chopped
• 1 leek, chopped
• 3 celery sticks, chopped
• 1 tsp chopped fresh dill
• 1 tsp crushed pink peppercorns
• 50g/2oz plain flour salt and freshly ground black pepper
• Angostura bitters
• a little milk (optional)
• pouring cream and chopped fresh parsley, to garnish
• To Serve
• freshly baked baby brown scones 

Method

1. Bring the fish stock to a gentle simmer in a large pan and add the salmon and haddock. Cook for a couple of minutes until tender, then transfer to a plate with a slotted spoon. Set aside until needed.
2. Melt the butter in a separate large pan over a medium heat. Sweat the onion, carrots, leek and celery for about 10 minutes or until they are softened but not coloured. Add the dill and pink peppercorns and cook for a further 5 minutes.
3. Stir the flour into the vegetable mixture and cook for 5 minutes, stirring constantly. Gradually pour in the fish stock, stirring until smooth after each addition: add a dash of Angostura bitters, then bring to the boil and simmer for 15 minutes until all of the vegetables are completely tender and the liquid is slightly reduced. Season to taste.
4. Just before serving, a little milk can be added to thin out to desired consistency. Add the cooked salmon and haddock to the chowder and allow to warm through. Ladle into warmed bowls and garnish with a little cream and some parsley. Arrange on plates with some brown baby scones to serve.