Haddock and Broccoli Chowder
|Spring onion||4 , sliced|
|New potatoes||1 Pound, diced|
|Fish stock/Water||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|Skimmed milk||1⁄2 Pint (300 Milliliter Or 1 1/4 Cup)|
|Broccoli florets||8 Ounce, sliced (225 Grams Or 2 Cups)|
|Smoked haddock fillets||1 Pound, skinned (450 Grams)|
|Canned sweetcorn||7 Ounce, drained (198 Gram Or 1 Can)|
|Black pepper||To Taste|
|Chopped spring onions||2 Tablespoon (To Garnish)|
1. Place the spring onions and potatoes in a large saucepan and add the stock, milk and bay leaf. Bring the soup to the boil, then cover the pan and simmer for 10 minutes.
2. Add the broccoli to the pan. Cut the fish into bite-sized chunks and add to the pan with the sweetcorn.
3. Season the soup well with black pepper, then cover the pan and simmer for a further 5 minutes, or until the fish is cooked through. Remove the bay leaf and scatter over the spring onion. Serve hot, with crusty bread.