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Smoked Haddock Chowder

cookeryskills's picture
  Haddock 200 Gram, smoked, natural and undyed
  Milk 1 Litre
  Onion 20 Gram
  Bay leaf 1 Medium
  Peppercorns 10 Small
  Shallots 25 Gram
  White of leek 25 Gram
  Celery 25 Gram
  Streaky bacon 50 Gram, smoked
  Potatoes 120 Gram
  Butter 15 Gram
  Double cream 100 Gram
  Sea salt 1 Tablespoon (use as per taste)
  Paprika pepper 1 Tablespoon (use as per taste)
  Parsley 1 Teaspoon
  Water biscuits 1 Cup (16 tbs), crushed (for garnish)
  Bread rolls 2 Large (Optional)

1. Wash and finely slice the white of leek.
2. Wash and finely dice the celery.
3. Peel and finely dice the shallot.
4. Remove any rind from the bacon and cut the bacon into small dice.
5. Wash, peel and rewash the potatoes and cut into small dice.
6. Cover with cold water until required.
7. Chop the parsley.
8. Put the water biscuits into a plastic bag and lay on your chopping board.
9. Gently hammer with a rolling pin a few times to crush the biscuits.
10. Remove from the bag and place in a small dish to serve as garnish.

11. Peel and finely dice the onion and place into a large sauté pan.
12. Pour over the milk, add the bay leaf and peppercorns and carefully and the smoked haddock.
13. Bring to a gentle boil, turn down the heat and simmer for a few minutes until the fish is just cooked (about 5 mins).
14. Carefully remove the fish and place onto a clean plate and allow to cool.
15. Pass the liquid through a fine strainer and save until later.
16. When the fish is cool enough to handle, flake it between your fingers, removing any skin and bones.
17. Place into a clean bowl, cover with cling film and store in the fridge until required.
18. In a large, heavy-bottomed saucepan over a medium heat, melt the butter.
19. Add the shallots, leek, celery and bacon and sweat for a few minutes without coloring.
20. Drain the diced potatoes into a colander, then add to the saucepan.
21. Mix the ingredients well, add the milk (saved from earlier) and bring to the boil.
22. Turn down the heat and gently simmer for about 30 minutes.
23. Add the cream, chopped parsley and the flaked smoked haddock.
24. Mix well and continue to simmer for a further 3–4 minutes.
25. Season to personal taste and add a little paprika pepper.

26. Ladle the smoked haddock chowder into warmed bowls, sprinkle with a touch more paprika and serve your smoked haddock chowder with a small dish of crushed water biscuits.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Smoked Haddock Chowder Recipe Video