Smoked Haddock Chowder
This comforting smoked haddock chowder is a hearty and flavorful dish that will warm you up from the inside out. The smoky haddock blends beautifully with the creamy base and colorful vegetables, while a hint of sherry adds a touch of sophistication to this cozy meal. Top it off with fresh parsley for a burst of freshness and serve with warm garlic bread for a satisfying and delicious meal.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 386 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.63 milligram of sodium
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