Smoked cod and haddock chowder
Prep time: 15 minsTotal time: 
Smoked cod and haddock chowder
'Scotland’s well known for smoked fish, and this is almost a mix between a fish chowder and cullen skink – a traditional Scottish soup'
Prep time: 15 minsTotal time: 
Calum Montgomery
In 2017, Calum and his wife, Eilidh, purchased Edinbane Lodge – an old hunting lodge thought to be one of the oldest continuously operated buildings in Skye – and have transformed it into one of the best restaurants on the island, picking up many awards, including four AA Rosettes. Calum was also crowned 2025's Scottish Chef of the Year.
Calum Montgomery
In 2017, Calum and his wife, Eilidh, purchased Edinbane Lodge – an old hunting lodge thought to be one of the oldest continuously operated buildings in Skye – and have transformed it into one of the best restaurants on the island, picking up many awards, including four AA Rosettes. Calum was also crowned 2025's Scottish Chef of the Year.
Ingredients
- 1 x 250g pack Taste the Difference Smoked Haddock Loins
- 1 x 230g pack Taste the Difference Smoked Cod Loins
- 500ml whole milk
- 1 bay leaf
- 1 fish or vegetable stock cube
- 50g salted butter
- 2 onions, finely chopped
- 2 medium (about 300g total) Rooster potatoes, peeled and diced
- 40g plain flour
- 100ml double cream
- ground white pepper, to taste
- juice of 1 lemon
- 1 x 20g pack chives, finely chopped
Step by step
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Put the smoked fish in a wide sauté pan, then pour over the milk and add the bay leaf. Gently bring to a simmer, cover and then poach over a low heat for 5-6 minutes, or until the fish flakes easily. Carefully lift the fish out with a slotted turner and set aside on a lipped plate. Strain and reserve the poaching milk.
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Dissolve the stock cube in 250ml of just-boiled water and set aside. Melt the butter in a separate pan and cook the onion over a low heat for 5 minutes, or until soft and translucent but not coloured. Stir in the diced potatoes with a pinch of salt, then add the flour and cook for 2 minutes, stirring. Pour in the reserved poaching liquid and fish or vegetable stock, then simmer gently over a low heat for 15 minutes, until the potatoes are tender and starting to break down.
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Flake the haddock and cod into generous chunks, discarding any skin, then stir the fish into the soup with the double cream. Warm through gently for 1-2 minutes, seasoning with white pepper to taste and adding a touch more salt, if needed.
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Stir in the lemon juice and most of the chopped chives, then ladle the chowder into bowls, crack over some black pepper, if you like, and serve garnished with the remaining chives.
