Smoked haddock chowder
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.
Ingredients
- 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
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
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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Smoked haddock chowder
