Finnan Haddie
The Scots who moved to Cape Breton introduced this chowder-like soup to Nova Scotia, and if you visit any pub in Scotland, you’ll still find this dish on the menu. Marie Nightingale wrote about finnan haddie in 1970, when Out of Old Nova ScotiaKitchens was first published. After several trips to Scotland and lots of “work-related” research, I created this version.
In large heavy-bottomed pot or Dutch oven over medium heat, melt butter; sauté garlic, celery, onion, leeks, salt and pepper until vegetables are just beginning to soften but not colour. Stir in milk, potatoes, chicken stock, cream, nutmeg and sachet of herbs and spices; place haddock fillets on top and gently press into liquid until immersed. Reduce heat, cover and simmer until haddock flakes apart and potatoes dissolve and thicken chowder, about 1 hour.
With a slotted spoon, transfer haddock to plate and let cool enough to handle; with fingers, flake apart and return to pot. Remove and discard sachet; cook until haddock is heated through.
Makes about 12 cups (3 L) or 8 large bowls
Note: A sachet is used in classical cooking to add aromatic flavours to soups, broths, or sauces. Fresh herbs are placed on a small piece of cheesecloth and tied into a bundle secured with butcher’s twine. The sachet can be easily removed after simmering and discarded.
Ingredients
Directions
In large heavy-bottomed pot or Dutch oven over medium heat, melt butter; sauté garlic, celery, onion, leeks, salt and pepper until vegetables are just beginning to soften but not colour. Stir in milk, potatoes, chicken stock, cream, nutmeg and sachet of herbs and spices; place haddock fillets on top and gently press into liquid until immersed. Reduce heat, cover and simmer until haddock flakes apart and potatoes dissolve and thicken chowder, about 1 hour.
With a slotted spoon, transfer haddock to plate and let cool enough to handle; with fingers, flake apart and return to pot. Remove and discard sachet; cook until haddock is heated through.
Makes about 12 cups (3 L) or 8 large bowls
Note: A sachet is used in classical cooking to add aromatic flavours to soups, broths, or sauces. Fresh herbs are placed on a small piece of cheesecloth and tied into a bundle secured with butcher’s twine. The sachet can be easily removed after simmering and discarded.
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