Scottish fish soup

Ingredients for 4 servings:

• 1 kg fish fillet(s), firm sea fish, e.g. cod, alternatively fish and shrimp / scallops
• 250 g bacon cubes
• 1 can of corn
• 2 onions, diced
• 2 garlic cloves, finely diced
• 4 large potatoes, cut into fries
• 1 liter fish stock
• 150 g milk powder
• Salt and pepper to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

Seafood Chowder – easy and in a 3.5 l slow cooker

Fry the bacon, add the onions, and cook until translucent. Briefly fry the garlic and then transfer to the slow cooker. Add the potato chips and corn to the slow cooker. Top up with stock and simmer on high for 3 hours, until the potatoes are tender. In the meantime, cut the fish into bite-sized pieces. When the potatoes are tender, add the fish and cook on low for another 1.5 hours. Finally, take a ladleful of pure liquid from the soup, dissolve the milk powder, and stir it into the soup. Cook on low for another 30 minutes, season with salt and pepper, and the chowder is ready. With fish, you’re pretty free to choose what you use—as long as it’s firm. Shrimp, scallops, and crab/lobster meat also go very well (the latter adds a sweet note to the dish). Serve with a baguette and a delicious ale/beer.