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Andrew Clarke

Smoked Haddock Chowder

Publication date: September 19, 2024

Chowder is a hearty bowl of food – here the smoked haddock is paired perfectly with sweet leeks, crunchy fennel & soft potatoes

by robot: 54 min
1 person
14 ingredients
Nutrition Facts
Calories
386
kcal
Protein
142
g
Carbohydrate
146
g
Carbohydrate - of which sugars
35
g
Fat
73
g
Fat - of which saturates
16
g
Fibre
12
g
Sodium
5.33
g

How to Cook

  1. 0:00
    Turn the hob on to a medium temperature and pour the oil & butter into a medium sized pot. Wait for the oil to heat up & butter to melt
  2. 3:27
    Add the onions, leeks & fennel, season with salt & pepper and cook for a few minutes until softening, stirring occasionally
  3. 12:49
    Add the potatoes & stir a couple of times. Then stir in the flour.
  4. 17:33
    Pour in the first stock & salt and stir thoroughly to make a smooth roux
  5. 20:13
    Pour in the second stock and keep cooking, while stirring to ensure the soup stays smooth while warming up. This should take around 17 minutes while stirring frequently in this time
  6. 38:20
    Turn the hob down slightly and keep stirring to ensure the soup doesn’t burn on the bottom.
  7. 44:55
    Stir in the milk thoroughly, then gently stir in the smoked haddock.
  8. 50:44
    Add the wholegrain mustard & dill and stir for around 1.5 minutes. When the fish is cooked through and the potatoes are soft, the soup is ready. Turn the hob off.
Ingredients
Olive Oil
50
g
Butter Medium Dice
50
g
Medium Dice Onion
110
g
Medium Dice Leeks
110
g
Medium Dice Fennel
110
g
Maldon Sea Salt
13
g
Ground Black Pepper
1
g
Medium Dice Potato
280
g
Flour (Plain White)
50
g
Vegetable Stock
750
g
Milk (Whole)
200
g
2.5cm Pieces Smoked Haddock
470
g
Wholegrain Mustard
32
g
Chiffonade Dill
6
g
Equipments
Medium Pot (Left)
Slotted Spatula (KA)

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