Smoked Haddock Chowder by M. Kuehn

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This is a meal in itself and although this isn’t an authentic recipe I like the addition of a small glass of wine, fresh tomato and sour cream to give it some acidity. I have also omitted the sweet corn, but of course that is just my preference.

Serves 4

350 gr smoked haddock

1 large maris piper potato, finely diced

1 small glass of white wine

1 shallot, diced

2 cloves of garlic, crushed

2 baby leaks, finely sliced

1 stick of celery, finely diced

400ml milk

1 cup of fish stock (or chicken )

1 tbs of sour cream

1 large tomato

small handful of chopped parsley leaves

1 bay leaf

2 tbs of olive oil

Pour the milk into a wok or wide  pan with the bay leaf and heat till simmering. Place the fish into the pan and cook for three minutes. Take out the haddock carefully and then remove bones and skin. Reserve the milk.

Heat a separate pan with the olive oil and fry the onion, garlic, leaks and celery until soft. Pour in the wine and let it evaporate, stirring all the time.

Tip the vegetables into the milk, stir in the potatoes, tomato and stock. Simmer for approximately 10 minutes and then swirl in the cream. Spoon into 4 bowls and sprinkle over the chopped parsley.

Serve with a French baguette and a bottle of Riesling.

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