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 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

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