A delicious smoked haddock chowder from Sophie Grigson
Ingredients
- 12 oz smoked haddock fillet
- 1 pt organic semi skimmed milk
- 1 1/2 oz butter
- 1 tbsp sunflower oil
- 1 medium onion peeled and chopped
- 2 sticks celery trimmed and sliced
- 2 carrots sliced
- 2 medium potaoes peeled and cut in 3/4 inch cubes
- 1 fresh bay leaf
- 2 sprigs fresh thyme
- 2 heaped tbsp flour
- 1/2 tsp ground turmeric
- 2 tsps curry paste optional
- 4 oz frozen peas thawed
- dash lemon juice
- sea salt,black pepper and nutmeg to taste
Servings:
Instructions
- Pour just enough boiling water over the haddock to cover and set aside for 5 minutes. Strain off the water, reserving 1/2 pint. Mix with the milk and set aside.
- Skin the haddock, tear into large flakes and reserve.
- Melt the butter and oil together in a large saucepan. Add the onion and celery and saute gently until the onion is tender but not browned.
- Add the carrots, potato, bay leaf and thyme and stir to coat. Cover tightly and sweat over a very low heat for 5 minutes, stirring once or twice.
- Uncover and sprinkle with the flour, turmeric and curry paste if using. Stir and cook for 30 seconds then gradually stir in the milk mixture.
- Season lightly then bring to the boil and simmer for 15 minutes until the vegetables are tender. If the soup is too thick add a little more milk.
- Stir in the fish and peas and cook for a further 4 minutes. Add a dash of lemon juice and a good scraping of fresh nutmeg. Check seasoning and serve.
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