Smoked haddock chowder
- October 2018
- Serves 4
- Hands-on time 40 min, simmering time 25 min
There’s something oh-so comforting about a bowl of smoked haddock chowder with all its creamy, buttery and nourishing goodness. Try this easy recipe for a satisfying midweek meal or warming weekend lunch.
- 23.1g (7.5g saturated)
- 39.5g (9.1g sugars)
- 25g butter
- 1 bunch of spring onions, sliced
- 500ml vegetable or fish stock
- 2 medium potatoes, peeled and cut into 1.5cm chunks,
- 2 smoked haddock fillets
- 400ml semi-skimmed milk
- 200g defrosted frozen or tinned sweetcorn
- 4 medium free-range eggs
- 3 tbsp chopped fresh parsley
- Pinch of sea salt flakes
- 3 tbsp olive oil
- Crushed water biscuits
- Melt the butter in a large pan set over a medium heat. Add the spring onions and cook for 10 minutes until softened. Stir in the plain flour and cook for a minute, then gradually add the vegetable or fish stock, stirring to prevent lumps.
- Add the potato chunks, and simmer for 15 minutes until the potatoes are tender.
- Meanwhile, put the haddock fillets in a frying pan, skin-side up, cover with the semi-skimmed milk, then simmer for 6-8 minutes until the fish is cooked – it should be opaque and flake apart easily. Set aside on a plate, peel off the skin and flake into large chunks. Pour the poaching milk into the stock mixture with the sweetcorn, stirring over the heat to warm through.
- Transfer half the mixture to a blender/food processor and whizz until smooth. Return the mixture to the pan and add the fish. Taste, season and keep warm.
- Poach the eggs in a large pan of barely simmering water for 3-4 minutes. Meanwhile, pound the fresh parsley in a pestle and mortar with a pinch of sea salt flakes, then stir in 3 tbsp olive oil. Divide the soup among 4 bowls, top each with a poached egg and some parsley oil, then serve sprinkled with crushed water biscuits and freshly ground black pepper.
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