Smoked Fish Chowder - Soup
Although a classic soup you could use the thickened soup as a base for a main course and top with a portions of baked smoked haddock or cod.
Preparation time: 10-15 minutes Quantity: Serves 4 Cooking time: 20-30 minutes
Ingredients
1 onion diced
1 sticks chopped celery
1 clove crushed garlic
1/2 leek washed and chopped
2-3 tablespoons plain flour
1 pint of fish stock (or 1/2 fish stock cube and 1 pint hot water)
8 oz/200g large diced smoked haddock
1 medium peeled, washed small diced potato
2 oz/50g sweetcorn
2 oz/50g peas (optional)
1/4 - 1/2 pint of full fat milk
add a few fresh herbs - optional (chives, fennel or parsley)
seasoning
Method
- Sauté onion,celery, garlic and leek in a little oil
- Add flour, stir in and cook out
- Add the stock a little at a time, allowing the flour to thicken the soup with out causing lumps
- Add smoked haddock, potato, sweetcorn and the peas
- Simmer for 15+ minutes until all the potatoes are tender and the fish is cooked
- Add milk to thin out and make creamy
- Season
- Add a few fresh herbs and serve