Sunday, 3 May 2015

Super Quick, Super Simple Smoked Haddock Chowder

Smoked Haddock Chowder

For days when you should stay home, read the papers and scoff something hearty. There's a version of this recipe in the book, but here's my super simple no fuss recipe for a lazy Sunday. Enjoy.

Preparation Time - 10 minutes
Cooking Time - 15/20 mintutes
Feeds 4/6

Ingredients -
Large knob of butter
1 White onion - Diced
3 Leeks - Sliced
1 Large carrot - grated
2 Bay leaves
Sprinkle of rock salt and white and black pepper
2 Handfuls of new potatoes (cut in half if large)
300 ml Creme fraiche
500 ml Fish stock 
2 Sides of Smoked haddock (un dyed) / Whole fillets- Pin boned and skin removed- Cut into generous chunks
Small handful of parsley - Roughly chopped

Serve with-
1 Crusty white loaf 

Start by melting the butter in a pan, add in the chopped onion, leeks, grated carrot and bay leaves. Season with salt and pepper and cook on a medium to low heat for 5 minutes until the leeks and onions have softened. Add in the fish stock and new potatoes and increase the heat and cook for 10-12 minutes until the new potatoes have softened. Add the creme friache, plus additional white pepper a and simmer (do not allow the stock to boil as the creme fraiche can easily curdle (if this happens allow to cool slightly then add a knob of butter and stir and you should be back on track). Add in the chunks of smoked haddock and allow to cook in the simmering stock for a few minutes then remove the chowder from the heat and allow to rest for a further 2/3 minutes, letting the fish poach. 
Taste for seasoning and adjust if necessary. Sprinkle with parsley and serve with a hunk of crusty white bread and butter. 

TIP- This can be made ahead of time and allowed to cool then re heated, I think it tastes better this way, just be sure you don't over cook the fish when re heating.

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