A variation on the classic smoked haddock chowder, this Scottish soup is perfect for cold winter nights.
Place the smoked haddock in a pan with the stock, bayleaf and mace. Simmer for 5 minutes until the fish flakes. Flake the fish and set aside, reserving the stock.
Melt the butter and sauth the onion and celery, add the flour and cook for 2-3 minutes. Add the reserved fish stock and bring to the boil. Add the oatmeal and simmer for 10 minutes. Add the potato and fish and cook until the potatoes are tender (8 minutes).
Add the Arbroath smokie flesh and milk and season well.
Garnish with shredded sorrel lightly sautéed in butter.
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