Thick Smoked-haddock Chowder
In this comforting and hearty recipe, a creamy and flavorful chowder combines with tender smoked haddock fillets and perfectly poached eggs for a satisfying meal that will warm you up from the inside out. The combination of ingredients creates a delicious blend of flavors and textures that make this dish a delightful treat for any day of the week. Be prepared to enjoy a bowl of goodness with each spoonful!
— Constant Cookbook
Ingredients
- 25g/1oz butter
- 1 tbsp sunflower oil
- 100g/3½oz frozen chopped oniononion
- 20g/¾oz plain flour
- 400ml/14fl oz semi-skimmed milk
- 400ml/14fl oz just-boiled water
- 2 medium potatoes
- ¼ tsp salt
- freshly ground black pepper
- 100g/3½oz frozen sweetcorn
- 125g/4½oz frozen sliced leeksleek
- 4 x 90g/3¼oz frozen smoked-haddock fillets
- 4 large free-range eggs
- handful roughly chopped fresh flatleaf parsley
Instructions
- Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.
- In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.
- Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer.
- Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible.
- Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring.
- If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon
- To serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 424kcal
- Carbohydrate Content: 32g
- Fat Content: 17g
- Fiber Content: 4g
- Protein Content: 34g
- Saturated Fat Content: 7g
- Sugar Content: 8g
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