Smoked Haddock And Leek Chowder With Quails' Eggs

By Chef: Sarah Randell
Featured on Homemade
This rich and nourishing smoked haddock chowder from Sarah Randell at Sainsbury's magazine makes an ideal winter supper, with the quail's eggs adding an extra touch of class. Serve with buttered soda bread
1 fave
More from this source
Homemade
Nutrition per serving    (USDA % daily values)
CAL
111
FAT
0%
CHOL
0%
SOD
27%

Comments

Add a comment

Ingredients for 4 servings

50.0 g butter

2.0 leeks, trimmed and finely sliced

8.0 quails' eggs

2.0 large potatoes, peeled and diced

400.0 ml fish or vegetable stock

550.0 g skinless boneless smoked haddock fillet

500.0 ml milk

1.0 bay leaf

3.0 tbsp chopped flat-leaf parsley

You might also like

Shrimp And Corn Chowder With Fennel Recipe
Real Simple
Creamy Corn Chowder
Veggie Num Num
Corn Chowder With Clams And Jalapeno Cream
Wolfgang Puck
New England Clam Chowder
Spoon Fork Bacon
Summertime Shrimp Chowder
Framed Cooks
Québécois Mussel Chowder Recipe
Food Republic
New England Clam Chowder
Leite's Culinaria
Smoky Fish Chowder Recipe
Real Simple
Saffron Clam And Corn Chowder
The British Larder
Skinny But Creamy New England Clam Chowder
The Skinny