Smoked Haddock Chowder
This comforting seafood chowder combines tender pieces of smoked haddock and succulent prawns in a creamy and flavorful broth, packed with the goodness of leeks, onions, and potatoes. A versatile dish perfect for any occasion, serve up a warm bowl of this hearty chowder for a satisfying meal that will delight your taste buds.
— Constant Cookbook
Ingredients
- 3 leeks , sliced
- 1 onion , sliced
- butter
- 3 medium potatoes , diced
- 400ml milk
- vegetable stock , fresh, cubes or concentrate, made up to 400ml
- 500g skinless smoked haddock fillet, cut into bite-sized pieces
- 200g cooked, peeled prawns
- 1 small bunch parsley , roughly chopped
Instructions
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Yield
Serves 6
Nutrition
- Calories: 363 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 3.42 milligram of sodium
Comments
No comments found.