This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
Ingredients
- 400 g smoked haddock with skin pin-boned
- 1 bay leaf
- 1 litre whole milk
- 2 tbsps light olive oil
- 6 rashers smoked streaky bacon sliced
- 50 g butter
- 2 onions diced
- 3 celery sticks diced
- 1/2 fennel bulb diced
- 4 garlic cloves crushed
- 50 g plain flour
- 400 g waxy potatoes peeled and diced
- 300 ml fish stock
- 165 g tinned sweetcorn
- 3 tbsps chopped dill fronds
- zest and juice of a lemon
- sea salt and freshly ground pepper
- 1 spring onion finely chopped, to garnish
For the croutons:
- 80 g bread, with crusts cut into 1.5cm cubes
Servings:
Instructions
- Preheat the oven to 200 C, 180 fan Gas 5. Spread the bread out on a baking tin. Drizzle with the olive oil and add a light sprinkling of salt. Bake for 3 minutes then remove from the oven and toss so they brown evenly. Return to the oven for a further 3 minutes or until golden. Remove and set aside.
- Put the haddock and bay leaf in a roasting tin and pour over the milk. Cover with foil and bake for 12 minutes. Discard the bay leaf. Peel the skin from the haddock and flake the fresh in a bowl. Set aside, reserving the milk.
- Put the oil in a large saucepan over a medium high heat and get very hot. Fry the bacon until golden and crispy then reduce the heat, add the butter and allow to melt.
- Add the onions, celery, fennel and garlic then sweat them in the butter until tender and translucent.Add the flour and cook for 2 minutes, stirring, then gradually add the cooking milk, stirring to make a thick sauce. Leave to cook over a very low heat.
- Meanwhile, put the potatoes in a saucepan , add the fish stock and bring to the boil. Cook for 8 minutes then transfer the potatoes and stock to the gently simmering chowder base.
- Finally add the smoked haddock, sweetcorn, dill and lemon zest and juice and season to taste. Cook for 2 minutes more to combine flavours. Garnish with the croutons and chopped spring onion, then serve immediately.
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