50g unsalted butter
2 tbsp olive oil
2 large mild onions, finely sliced
1 celeriac (about 600g), diced
3 large potatoes, diced
250ml vegetable stock
800g undyed smoked haddock, pin bones removed
1 bay leaf
600ml whole milk
200g sweetcorn kernels
Small handful chopped fresh
Flatleaf parsley, to serve
1. Heat the butter and oil in a large pan and gently fry the onion for 5 minutes until soft. Add the celeriac and potato to the pan, season well and fry for 5-6 minutes, then add the stock, bring to the boil and cook for 5-10 minutes until tender. Remove from the heat and leave covered.
2. Place the fish in a large pan with the bay leaf, cover with the milk and bring to the boil. Turn off the heat and leave for 5 minutes or until just cooked. Remove from the pan with a slotted spoon and flake into large chunks, removing any skin.
3. Return the onion and root-veg mixture to a medium heat. Add the milk from the poached fish and the sweetcorn and gently simmer for 2-3 minutes. Check the seasoning. Divide the chowder into two and serve half immediately, with half the haddock, sprinkled with the parsley.
4. Allow the remaining liquid to cool, then add the cooled haddock and freeze in a sealed plastic container for up to 1 month.
5. Defrost fully before gently reheating in a pan until piping hot.
- This is gentle and very slightly sweet, so match with a soft, easy-going white such as Australian Chardonnay/Semillon.