- 1 litre fish stock
- 4 haddock fillets poached in 200 ml milk or water
- 600 g potatoes, cubed small
- 300 g white leeks, sliced thin
- 30 g butter
- 1 lemon, zest
Sweat the leeks in the butter covered over a high heat for five minutes, remove from heat. Add stock and potatoes, cook until the potatoes are al dente. Place the haddock in the chowder for a couple of minutes. Serve garnished with lemon zest.