- 600g natural (undyed) smoked haddock
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150g lardons (diced bacon), or chopped streaky bacon
- 2 sticks of celery, thinly sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3 medium leeks, washed and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 bay leaves
- 2 medium potatoes, peeled and diced into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 500ml fish or chicken stock
- 125g frozen sweetcorn, thawed
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 142ml carton single cream
- 2 tbsp roughly chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.
Make it againFor a mussel and bacon chowder, substitute the haddock (but still use the milk) for a vac-pack of fresh mussels. Add them at the end with the sweetcorn and cream.