Rachel Allens Ballycotton Fish Chowder
Ingredients
- Extra virgin olive oil 3 ounces (100g) bacon, cut into
- 1 small onion, chopped
- Salt and freshly ground black
- pepper
- 6 ounces (175g) potatoes, peeled and cut into 3⁄8-inch (1cm) cubes
- 2 cups (500ml) chicken stock
- 1½ cups (350ml) milk
- Pinch of cayenne pepper
- 8 ounces (200g) fish fillets (mixture of salmon and a white fish, such as pollock, haddock, or cod) cut into ¾- to 1-inch (2–3cm) chunks
- 3 ounces (100g) hot smoked haddock or smoked salmon, cut into ¾-inch (2cm) pieces
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
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