Smoked Haddock Chowder - Soup
A beautifully flavoured smoked fish soup, similar to a broth - can be pureed to make a smooth soup or thickened with a little beurre mania. Also nice with sweetcorn.
Preparation time: 10 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
30g/ 1 oz butter
1 onion large -small dice
1 clove garlic -crushed
1 stick celery - small diced
1 potato- peeled and small diced
1 pint any milk
1/2 pint fish stock (or 1/2 cube and water)
2 bay leaves
200g/ 8 oz smoked haddock -large dice
2-3 spring onions - sliced
4-5 tablespoons double cream
Seasoning
Method
- Heat the butter in a pan
- Sauté the onions till soft without colour
- Add the garlic and cook for a few seconds to release flavour
- Add the celery and potatoes, cook for a minute
- Pour over the milk and stock
- Add the bay leaves and bring to the boil
- Simmer for 15 minutes
- Add the fish and simmer for a further 5 minutes
- Add all else and season, cook for a few minutes, checking seasoning and making sure the potatoes are soft and the fish cooked
- Serve as a broth or pureed for a cream soup with chunky butted bread