What You Need to Know
The smoking process gives the haddock a distinctive flavor and aroma. The acidity of the milk helps to break down the proteins in the fish and potatoes, while the starches in the potatoes help to thicken the soup.
Steps
- 1.
Finnish Lohikeitto (Finland): Adapts smoked fish soup tradition with dill
- 2.
New England Chowder (USA): Demonstrates similar roux-thickened seafood preparation
- 3.
Japanese Nabe (Japan): Shares communal hot pot cooking approach
The Science
Primary Reaction
Protein denaturation and starch gelatinization