Smoked Haddock Chowder

"I've messed around with ingredients / ways of cooking this & found this to be as good as any."
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat milk in a large pan (I use a wok) until just below simmering.
  • Add smoked haddock fillets & cook until meat is firm (around 8 minutes).
  • Allow to cool & flake the fish, into a bowl & cover.
  • Pour the cooking milk into a large pan, add the fish stock, sweetcorn & potatoes & set on low heat.
  • Meanwhile fry the streaky bacon until crispy.
  • Remove with a slotted spoon & add to the pan.
  • Fry the onions in the bacon fat until golden remove with a slotted spoon & add to the pan.
  • Raise the temp & simmer until the potatoes are about cooked (20 mins).
  • Add the flaked haddock & continue to simmer for 10 minutes more slowly stirring so the fish does not break up.
  • Add the butter & cream & stir until butter has melted.
  • Add smoked paprika & cayenne pepper to taste.
  • Serve with crusty white farmhouse bread.

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Reviews

  1. This was really satisfying, and very easy. The only thing I substituted (for the onion) was three leeks, chopped, which I simmered in the milk the fish had been cooked in. I used some anchovy paste when tasting for seasoning just to enrich the flavour. Delicious!
     
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RECIPE SUBMITTED BY

I live on the East coast of England in a Town called Lowestoft. I presently work in Angola as a Construction Supv in the oil industry. Hobbies I guess are traveling, Scuba Diving, Weight training, cooking, & anything else thats fun at the time
 
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