Smoked mackerel chowder with hedgehog garlic bread

Smoked mackerel chowder with hedgehog garlic bread

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(5 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Whip up this budget-friendly, creamy fish soup and easy garlic loaf using smoked mackerel and a few store cupboard ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal838
  • fat36g
  • saturates15g
  • carbs95g
  • sugars14g
  • fibre7g
  • protein30g
  • salt2.7g
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Ingredients

  • 4 garlic cloves, crushed
  • 50g butter, plus a large knob for the chowder, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small round loaf of bread
  • 1 tsp vegetable oil, for cooking
  • 4 celery sticks, finely chopped, plus a few leaves to serve
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp plain flour
  • 600ml whole milk
  • 2 large potatoes, cut into cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g pack smoked peppered mackerel, flaked
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 200g frozen sweetcorn

Method

  1. Heat oven to 220C/200C fan/gas 7. Mash the garlic with 50g butter. Slice the bread first one way, then the other (in a hedgehog pattern), but do not cut all the way through. Stuff the crevices with garlic butter, then wrap loosely in foil, leaving the top open to crisp, and bake for 20 mins while you make the chowder.

  2. Heat a knob of butter in a saucepan with the oil. Tip in the celery and onion, cook for 5 mins or until soft, then add the flour and mix to a paste. Pour in the milk, a little at a time, and cook until smooth and the consistency of double cream. Add the potatoes and half the mackerel, cover and simmer for 15 mins until the potatoes are cooked.

  3. Flake the remaining mackerel, add to the chowder with the sweetcorn and simmer for 1-2 mins until the sweetcorn is cooked. Splash in a little water if it is too thick. Ladle into bowls, scatter over the celery leaves and serve with the bread for dunking.

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Comments, questions and tips

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catie74
1st Feb, 2017
This is a hit with my kids. Generally don't bother with the bread, but the soup is fab
gem1979
16th Oct, 2016
5.05
Will definitely be making this again! Used semi-skimmed milk which was absolutely fine. Very tasty and filling. Made for lunch, didn't do the garlic bread but will try it next time.
choccylab's picture
choccylab
12th Nov, 2014
5.05
Delicious! Loved this. Made it with skimmed milk as that's what I always have in the fridge, and it was still beautifully thick and creamy. A really easy and cheap meal.
condersma
22nd Oct, 2014
I LOVE getting these recipes here in California -- please, editors, would you include Farenheit temperatures for the backwards folk across the pond?
jensven
17th Oct, 2014
5.05
This was delicious. I didn't used peppered mackerel as I wasn't sure my kids would go for that. The whole family wolfed it down. I cheated and bought garlic bread as I was in a hurry but will try the hedgehog bread next time.
ellenh
9th Oct, 2014
5.05
superb Friday night fish dish for a wintry day - everyone loved this, and the garlic bread worked really well as I had an old loaf which was completely revitalised. I didn't have peppered mackerel either and was still packed with flavour - looking forward to trying it with the peppered mackerel next
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