Smokedhaddockchowder Recipes
SWEETCORN & SMOKED HADDOCK CHOWDER
Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder
Provided by Good Food team
Categories Dinner, Soup
Time 30m
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
- Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.
Nutrition Facts : Calories 550 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 3.92 milligram of sodium
SMOKED HADDOCK CHOWDER
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Fish Potato Dinner Leek Family Reunion Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place haddock fillets in a large wide pot. Cover with 5 cups cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.
- [To substitute smoked whitefish for haddock: Discard bones and skin from 1 1/2 pounds smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 2 ounces), and 4 cups water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 2 cups, about 10 minutes. Strain liquid; discard solids. Add 3 cups water; set aside.]
- Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.
- With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .
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- Melt the butter in a large pan set over a medium heat. Add the spring onions and cook for 10 minutes until softened. Stir in the plain flour and cook for a minute, then gradually add the vegetable or fish stock, stirring to prevent lumps.
- Meanwhile, put the haddock fillets in a frying pan, skin-side up, cover with the semi-skimmed milk, then simmer for 6-8 minutes until the fish is cooked – it should be opaque and flake apart easily. Set aside on a plate, peel off the skin and flake into large chunks. Pour the poaching milk into the stock mixture with the sweetcorn, stirring over the heat to warm through.
- Transfer half the mixture to a blender/food processor and whizz until smooth. Return the mixture to the pan and add the fish. Taste, season and keep warm.
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