Smoked haddock chowder
A rich, smoky satisfying soup that can be made in advance and frozen until needed - it's easily doubled too
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 35-45 minutes
Low-fat
Defrost overnight in fridge, reheat for 5-10 mins
- 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.
386 kcalories, protein 32.0g, carbohydrate 35.0g, fat 10.0 g, saturated fat 6.0g, fibre 2.0g, salt 2.63 g
Recipe from Good Food magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/1745/
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Ingredients
- 450g undyed smoked haddock fillet, skinned
- 1 bay leaf
- 850ml milk
- 25g butter
- 1 onion , finely chopped
- 1 tbsp plain flour
- 1 garlic clove , crushed
- 1 red pepper , seeded and roughly chopped
- 125ml dry sherry
- pinch of paprika
- 225g floury potatoes , peeled and diced
- 100g frozen or canned sweetcorn kernels
TO SERVE
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 35-45 minutes
Low-fat
Defrost overnight in fridge, reheat for 5-10 mins
Ingredients
- 450g undyed smoked haddock fillet, skinned
- 1 bay leaf
- 850ml milk
- 25g butter
- 1 onion , finely chopped
- 1 tbsp plain flour
- 1 garlic clove , crushed
- 1 red pepper , seeded and roughly chopped
- 125ml dry sherry
- pinch of paprika
- 225g floury potatoes , peeled and diced
- 100g frozen or canned sweetcorn kernels
TO SERVE
386 kcalories, protein 32.0g, carbohydrate 35.0g, fat 10.0 g, saturated fat 6.0g, fibre 2.0g, salt 2.63 g
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25 February 2012
Derek commented on this recipe
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