Smoked Haddock Chowder
Description
A gorgeous chowder with a lovely smoky flavour.
Ingredients
At a glance
Difficulty
Challenging
Course
Starters
Scottish
Fish and Seafood
Serves
4
- 500g smoked haddock
- 1 potato, diced
- 1 celery stick, diced
- 1 onion, finely chopped
- 50g butter
- 1 rash rindless bacon, diced
- 2tbsp plain flour
- 1/2 teaspoon mustard powder
- 1/2 teaspoon Worcestershire sauce
- 1 cup milk
- 1/2 cup chopped parsley
- 1/4 cup cream
Methods/steps
To make fish stock, put the fish in a frying pan, cover with water and bring to boil. Reduce heat and simmer for 8 minutes, or until fish flakes easily.
Drain and keep stock. Remove any bones, skin and flake the fish.
Put the potato, celery and onion in a pan and add enough of the fish stock to cover (add water if needed). Bring to the boil, reduce heat and simmer for 8 minutes, or until vegies are tender.
Melt butter in a large pan and cook bacon stirring for 3 minutes. Stir in flour, mustard and sauce. Cook for 1 minute, then remove from heat and gradually add milk, stirring continuously until smooth.
Return to heat for 5 minutes, or until mixture comes to the boil and thickens. Stir in vegies in their stock, add parsley and fish. Simmer chowder over low heat for 5 minutes, or until heated through. Stir in cream.
Drain and keep stock. Remove any bones, skin and flake the fish.
Put the potato, celery and onion in a pan and add enough of the fish stock to cover (add water if needed). Bring to the boil, reduce heat and simmer for 8 minutes, or until vegies are tender.
Melt butter in a large pan and cook bacon stirring for 3 minutes. Stir in flour, mustard and sauce. Cook for 1 minute, then remove from heat and gradually add milk, stirring continuously until smooth.
Return to heat for 5 minutes, or until mixture comes to the boil and thickens. Stir in vegies in their stock, add parsley and fish. Simmer chowder over low heat for 5 minutes, or until heated through. Stir in cream.
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