Creamy Smoked Fish Chowder
Equipment
- large frying pan
Ingredients
- 225 g/8oz smoked haddock fillet
- 25 g/1oz butter
- 1 onion finely chopped
- 600 ml/1pt milk
- 350 g/12oz potatoes diced
- 350 g/12oz cod boned, skinned, and cubed
- 150 ml/5fl oz double cream
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Instructions
- Place the haddock fillet in a large frying pan and cover with boiling water.
- Let it stand for 10 minutes, then drain, reserving 300ml/10fl oz of the soaking water.
- Flake the fish, ensuring to remove all the bones.
- Melt the butter in a large saucepan over low heat.
- Add the onion and sweat gently for 10 minutes until softened.
- Pour in the milk and bring to a gentle simmer before adding the diced potatoes.
- Cook for 10 minutes.
- Add the reserved haddock flakes and the cubed cod.
- Simmer for a further 10 minutes until the cod is tender.
- Remove about one-third of the fish and potatoes, transfer to a blender or food processor, and purée until smooth.
- Return the mixture to the soup along with the cream, parsley, and salt and pepper to taste.
- If the soup seems too thick, add a little of the reserved soaking water.
- Reheat gently and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
A light and crisp white wine like Chardonnay or a dry Riesling would complement the flavors of this dish nicely.Nutritional Information
Calories: 400 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 20 g | Fiber: 3 g | Sugar: 8 g