It’s a thick soup also known as smoked Haddock chowder in other parts of the U.K. I’ve been craving this for quite a while and won’t be traveling to Scotland anytime soon, so looking for any hint of its existence in a restaurant here. There seems to be a dearth of Scottish food in the Bay Area overall. There are a few “pub” type establishments that have the odd Scotch Egg or Shepherd’s Pie (usually a Cottage Pie with the wrong appellation), but I’ve never seen this locally.
I could order the fish online and make it myself, but it’d be great to know of a place that serves this on the regular.
You’re likely not going to come close to anything so scrumptious in the Bay Area, where your take on “shepherd’s pie” is a bulls-eye. We can’t remember exactly what Mom/Dad did with it (our family’s not Scottish), though we remember seeing finan haddie in the childhood fridge, and enjoying whatever resulted from their A&P (likely) purchase/impulse buy.
Thank you. I’ll give that a try but still hoping someplace makes it from scratch.
It’s relatively simple to make so I’d think some establishment would modify their clam chowder recipe and give it a go since it’s so tasty.
Thanks for the recipes folks. I do appreciate it, but I expect you know that some times it’s nice to not cook but instead savor the experience of sitting down and having someone else worry about all that as you simply order and receive and enjoy the ambience of friends, food and atmosphere. I make a tasty smash burger, but I love going to (good) burger joints and chowing down on their creations while sitting outside watching the world go by.
I does appear this may be a fruitless quest and I’ll just capitulate and make it myself. It’s a perfect dish for cold, rainy weather like we’re having this week.
I’m hoping things change in the future and someone sees this thread and points me towards a hidden gem of a place that has it.
Thanks for the Cooks MP lead for finan haddie, havent eaten it in probably 60 yrs or so & it brings back good memories of my grandma who was a great cook! Cooks is about 15 min from my house… Might have to give it a try!
Well, I tend to agree with the folks with the recipes here since it seems on its face sort of straightforward for someone that has made chowders (or maybe for a first timer too) so thanks for the suggestion on the dish too, this could come into play for our Burns night in January…haggis kind of calls out for other stuff (beyond whiskey) and we usually have the cockaleekie soup instead…still, for the bay area, I think you need to consult these guys