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Smoked haddock chowder

PT40M

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Ingredients

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Method

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1
Remove the skin of the fish and with tweezers, prise out the bones
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
6
Add the double cream and flake in the haddock
  • 265ml of double cream
7
Before serving, season with salt and pepper - be careful not to add too much salt as the fish will add a level of salt
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