Smoked haddock chowder
By Jenny White
A rich, smoky satisfying soup that can be made in advance and frozen until needed – it’s easily doubled too
- Ready in 35-45 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 386
-
fat 10g
-
saturates 6g
-
carbs 35g
-
sugars 0g
-
fibre 2g
-
protein 32g
-
salt 2.63g
Ingredients
- 450g undyed smoked haddock fillet, skinned
- 1 bay leaf
- 850ml milk
- 25g butter
- 1 onion, finely chopped
- 1 tbsp plain flour
- 1 garlic clove, crushed
- 1 red pepper, seeded and roughly chopped
- 125ml dry sherry
- pinch of paprika
- 225g floury potatoes, peeled and diced
- 100g frozen or canned sweetcorn kernels
- fresh parsley
- hot garlic bread
Tip
How to freezePour the chowder into a rigid freezer container and leave until cool, then cover and freeze for up to 1 month. To serve, thaw in the fridge overnight, then tip into a pan and gently reheat until piping hot, taking care not to let it boil. Taste for seasoning, sprinkle with the chopped, fresh parsley and serve with hot garlic bread.
Method
Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.
Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.
Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.
