Smoked haddock chowder
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Chowder is a creamy stew with a myriad of variations around the world. This elegant haddock chowder recipe from Marcello Tully is devastatingly simple and quick to prepare and even uses 'cheat' ingredients like instant mash.
First published in 2015
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Ingredients
Metric
Imperial
- 400g of smoked haddock
- 460ml of milk
- 36g of onion, finely diced
- 330g of leek, sliced
- 130g of potatoes, diced
- 2g of nutmeg, ground
- 265ml of double cream
- 1 fish stock cube, dissolved in 500ml of water
- 50g of instant mash potato
- 25g of cornflour
- salt
- pepper
SAVE RECIPE
Method
1
Remove the skin of the fish and with tweezers, prise out the bones
- 400g of smoked haddock
2
Pour the milk into a heavy-based saucepan. Add the fish, bring to the boil and then turn down the heat and simmer gently for 3 minutes
- 460ml of milk
3
After 3 minutes, remove the fish from the milk and set aside
4
Place a pan over a low-medium heat and add oil. Once hot, add the onions, leeks and potatoes and sweat for 4-5 minutes. Then, add the milk, fish stock, and ground nutmeg and simmer for 20-25 minutes
5
Whisk in the instant potato and ensure there are no lumps. Dilute the cornflour with water and then add to the pan, mixing well
- 50g of instant mash potato
- 25g of cornflour
6
Add the double cream and flake in the haddock
- 265ml of double cream
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