The Soup Diva

My second stop on my Tour o’ Scotland in my own kitchen is this hearty smoked fish chowder. Originally a stew made with a shank of beef or lamb (skink), the village of Cullen created this version using smoked haddock (of which they had plenty, being by the sea) instead of an actual skink (of which they had little). Since smoked haddock is difficult to source where I live, I found a simple workaround.

• 1-2 boneless filets of haddock or any other whitefish (my fishmonger recommended orange roughy)
• 6 Yukon Gold potatoes, diced
• 1 small sweet onion, diced
• 2 tbsp butter
• 2 1/2 cups milk
• 1 tsp Liquid Smoke
• 1/2 tsp ground thyme
• salt and black pepper to taste

Saute onion in butter until beginning to soften; add potatoes and stir to coat. Cancel Saute, add seasonings and milk and stir well. Cut fish to fit and lay on top of other ingredients. Pressure cook for 8 minutes with quick release. Stir to break up fish (remove and flake if needed). For thicker consistency, stir in instant potatoes.

Makes 2 nice full bowlfuls or 3 more traditional servings.