St Mawes Smoked Haddock Chowder (4-6)

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.

St Mawes Smoked Haddock Chowder (4-6)
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St Mawes Smoked Haddock Chowder (4-6)
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For the croutons:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 thegently simmering chowder base.
  6. 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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