- 450g undyed smoked haddock fillet, skinned
- 1 bay leaf
- 850ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp plain flour
- 1 garlic clove, crushed
- 1 red pepper, seeded and roughly chopped
- 125ml dry sherry
- pinch of paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 225g floury potato, peeled and diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 100g frozen or canned sweetcorn kernels
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
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Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.
Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.
Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.
How to freeze
Pour the chowder into a rigid freezer container and leave until cool, then cover and freeze for up to 1 month. To serve, thaw in the fridge overnight, then tip into a pan and gently reheat until piping hot, taking care not to let it boil. Taste for seasoning, sprinkle with the chopped, fresh parsley and serve with hot garlic bread.