December 2019 - Karen White's Smoked Haddock Chowder

Smoked Haddock Chowder

by Karen White

Smoked Haddock Chowder

Bricklands

1 smoked haddock fillet (400-500g)

Hoole Food Market

2 cloves smoked garlic minced

600 g peeled & diced Koffman potatoes

1 medium onion diced

1 bay leaf

1 bunch flat leaf parsley chopped 

Black pepper

Sundries

200 g smoked bacon diced

500 ml chicken or veg stock

100 ml dry white wine

2 tbls unsalted butter

150 ml double cream

200 ml whole milk

Method

1. Heat a large heavy bottom pan, add bacon and butter. Brown the bacon. Add in onions and cook until softened. Add garlic and cook a further minute. Pour in white wine and stir well ensuring to scrape all the lovely flavour on bottom of pan. Turn down to simmer. Add stock and potatoes. Cover.

2. In a fry pan add milk, bay leaf and smoked haddock. Gently simmer fish for about 8min. When the fish just starts to flake, remove from heat. Leave to cool slightly.

3. When fish has cooled slightly, remove from pan and gently peel off skin. Discard skin. Flake the fish.

4. Check to see if potatoes are cooked through. If so, then pour in the cooking milk, through a strainer, into the chowder. Add the fish to stock mix. Stir in cream. Bring this just up to temp. Do not boil.

5. Check seasoning (you won’t need salt), add black pepper and chopped parsley. Serve with lovey fresh warm bread!