Rikis Smoked Fish Chowder Recipes

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SMOKED HADDOCK CHOWDER



Smoked haddock chowder image

This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread

Provided by Thane Prince

Categories     Soup, Supper

Time 1h5m

Number Of Ingredients 13

450g smoked cod or smoked haddock (undyed)
1 bay leaf
2 tbsp light olive oil
50g butter
2 onions , finely chopped
2 leeks , halved lengthways and thinly sliced
3 celery sticks, thinly sliced
sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn
900g potato , peeled and diced
3 garlic cloves , crushed with 1 tsp sea salt
2 tsp chopped fresh thyme or ½ tsp dried thyme
600ml milk
chopped fresh parsley , for sprinkling

Steps:

  • Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
  • Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
  • Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium

SMOKY HADDOCK CORN CHOWDER



Smoky haddock corn chowder image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Jamie's 30-Minute Meals     Dinner Party     Seafood     Prawns     Lunch & dinner recipes

Time 30m

Yield 4

Number Of Ingredients 39

olive oil
extra virgin olive oil
CHOWDER
4 rashers of smoked streaky higher-welfare bacon
1 small bunch of spring onions
250 g red-skinned potatoes
4 corn on the cob
1 x 300 g fillet of smoked haddock, skin off, pin-boned, from sustainable sources
3 fresh bay leaves
3 sprigs of fresh thyme
1 litre organic chicken stock
150 ml single cream
200 g peeled cooked prawns, from sustainable sources
1 x 150 g pack of large matzo crackers, or similar
SPICED PRAWNS
8 large unpeeled raw tiger prawns, from sustainable sources
1 knob of unsalted butter
a few sprigs of fresh thyme
1 level teaspoon cayenne pepper
ground cinnamon
4 cloves of garlic
½ a fresh red chilli
½ a lemon
SALAD
1 clove of garlic
½ a fresh red chilli
½ a bunch of fresh tarragon, (15g)
2 tablespoons red wine vinegar
3 tablespoons low-fat natural yoghurt
1 large courgette
2 carrots
1 fresh red or golden beetroot
1 punnet of cress
BERRY SLUSHIE
ice cubes
2 sprigs of fresh mint
elderflower cordial
150 g raspberries
1 litre bottle of soda water

Steps:

  • Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
  • For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
  • Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
  • Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
  • Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
  • Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
  • Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
  • Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
  • For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
  • Have a taste - you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
  • Give the chowder a good stir, then put the lid back on.
  • For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
  • Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
  • Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
  • To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
  • Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
  • Pour the slushie into a large jug, top up with soda water and stir again right before serving.
  • Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot - it's up to you. I like to roughly mash one side of it, then mix it through.
  • To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

Nutrition Facts : Calories 874 calories, Fat 44.5 g fat, SaturatedFat 9.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 72.9 g carbohydrate, Sugar 21.6 g sugar, Sodium 3.5 g salt, Fiber 3.1 g fibre

SMOKED FISH CHOWDER



Smoked Fish Chowder image

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

Categories     Soup/Stew     Milk/Cream     Fish     Herb     Onion     Potato     Bacon     Corn     Lima Bean     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 13

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces
3 tablespoons minced fresh parsley leaves or fresh dill

Steps:

  • In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
  • In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.

SMOKY FISH CHOWDER



Smoky Fish Chowder image

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
1/4 cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
3 thyme sprigs
2 cups whole milk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Steps:

  • In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
  • Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
  • Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams

SCARFIES SMOKED FISH CHOWDER



Scarfies Smoked Fish Chowder image

Make and share this Scarfies Smoked Fish Chowder recipe from Food.com.

Provided by scarfie

Categories     Chowders

Time 25m

Yield 1 POTFUL, 6 serving(s)

Number Of Ingredients 14

2 cups diced raw potatoes
3/4 cup finely chopped onion
1/2 cup diced celery
2 teaspoons salt
3 cups water
225 g smoked fish fillet, flaked
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon mustard
1 1/2 teaspoons Worcestershire sauce
2 cups milk
1 1/2 cups grated cheese
1 cup canned tomatoes or 1 cup cooked tomatoes

Steps:

  • Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.
  • Add the flaked fish and simmer with lid on for 10 minutes.
  • While this cooks, melt butter in small saucepan. Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.
  • Cook, stirring, until thick; add cheese.
  • Stir until melted.
  • Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.
  • Season if necessary and serve with fresh bread rolls.

RIKI'S SMOKED FISH CHOWDER



Riki's Smoked Fish Chowder image

a wonderful fish soup, make it thin as an entree, make it thick and serve with bread as a main meal. from my mate Kaylene. I use this as a base for seafood crepes, GREAT

Provided by mummamills

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 large smoked fish fillets (haddock or cod)
2 cups potatoes, diced
1 cup celery, diced
1 large carrot, diced
1 onion, diced
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup tasty cheese
mustard (to taste)
1 tablespoon Worcestershire sauce

Steps:

  • Put all the veggies in a large stock pot.
  • Cover with water; add a tablespoon stock powder. (Or use fish or chicken stock).
  • Simmer until soft.
  • Place 2 large smoked cod, or haddock fillets, skin side up, on top of the vegies and simmer about 15 minutes.
  • In a frypan, make up a thick white sauce using ABOUT 3 tablespoons butter and flour, and 2 cups milk.
  • Add one teaspoon mustard, (I like seeded mustard).
  • One tablespoon Worcestershire sauce.
  • One cup tasty cheese.
  • And fresh black pepper to taste.
  • Stir the soup to break up the fish, and add the cheese sauce, stir to combine.
  • Opt; I like to add about a cup of chopped peeled green prawns when I add the cheese sauce.
  • You can add any other vegetables that you have on hand; this is just the BASIC recipe.

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