Salt Ling Chowder

Ling is a white cod-like fish widely used in Ulster. Before refrigeration was available, salting and drying was a common way to preserve fish. The salted fish was often hung in in the chimney and the warm smoke from the turf fire dried and smoked the fish. It was re-hydrated by soaking in water before use.

Recipe

Salt Ling Chowder

Metric Imperial

500g salt ling (soaked in water for 24 hours, change water 2 or 3 times) cut into chunks
50g butter
1 leek – washed and chopped
100ml cream
750ml milk
500g baby potatoes cooked in their skins
1 or 2 scallions – finely diced, white and green parts separated
1 tablespoon fresh parsley – chopped
Salt and pepper

1 lb salt ling (soaked in water for 24 hours, change water 2 or 3 times) cut into chunks
2 oz butter
1 leek – washed and chopped
3½ fl oz cream
26 fl oz milk
1 lb baby potatoes cooked in their skins
1 or 2 scallions – finely diced, white and green parts separated
1 tablespoon fresh parsley – chopped
Salt and pepper

Method

  1. Heat a pan and melt the butter.
  2. Add the leeks and cook gently until soft.
  3. Stir in the cream and milk, add the ling and bring up to heat.
  4. Simmer for 15 minutes.
  5. Slice the potatoes and add to the chowder with white part of scallions.
  6. Cook together until the potatoes are heated through.
  7. Serve in bowls sprinkled with chopped parsley and green parts of scallions

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