Chowder Recipe

by Marcello Tully
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4
40 minutes

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 stoke 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
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
  • 36g of onion
  • 330g of leek
  • 130g of potatoes
  • 2g of nutmeg
  • 1 fish stoke cube
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
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
  • salt
  • pepper