Wednesday, May 26
S is for Smoked Haddock Chowder
Cook Time: 25 minutes
Total Time: 40 minutes
20 fl oz/ 600ml milk
½ cup/small handful flat leaf parsley
1 bay leaf
12 oz/ 350g, undyed smoked haddock fillet
2 oz/ 55g butter
1 medium onion, finely chopped
1 leek, cleaned, green top removed and white finely sliced
½ carrot, peeled, sliced and cut into tiny dice
2 tbsp plain flour
1 cup/ handful baby spinach leaves, finely shredded
¾ cup/ 150g sweet corn, canned
¾ cup/ 175ml heavy/double cream
Salt and freshly ground pepper
4 Boiled eggs, quartered
Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave to infuse for 5 minutes.
Using a slotted spoon remove the haddock from the milk and put to one side. Strain the liquid through a fine sieve and res
Heat the butter in another saucepan, add the onions, leeks, carrots and cook gently for about 5 mins or until all the vegetables are soft taking care not to burn them.
Add the flour to the saucepan and stir thoroughly. Cook, stirring continuously, for 2 minutes.
Add the liquor to the vegetables and thoroughly. Continue stirring until the sauce is a thick, creamy consistency.
Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add the haddock, spinach,and sweet corn to the soup.
Simmer gently taking care to not break up the fish too much, bring to a gentle simmer and cook for a further 5 minutes.
Taste the soup and add eggs, salt and pepper as needed. Serve