Smoked haddock chowder
You can never have too many main course recipes, so give Smoked haddock chowder a try. One serving contains 441 calories, 31g of protein, and 14g of fat. For $3.57 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 7 foodies and cooks. It is a good option if you're following a pescatarian diet. If you have fresh parsley, bread, red bell pepper, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a great spoonacular score of 82%. Similar recipes include Smoked Haddock Chowder, Smoked haddock & cumin chowder, and Leek And Smoked Haddock Chowder.
Servings: 4
Ingredients:
1 bay leaf
hot garlic bread
25g butter
100g frozen or canned sweetcorn kernels
125ml dry sherry
fresh parsley
1 garlic clove, crushed
450g undyed smoked haddock fillet, skinned
850ml milk
1 onion, finely chopped
pinch of paprika
1 tbsp plain flour
225g floury potatoes, peeled and diced
1 red pepper, seeded and roughly chopped
Equipment:
slotted spoon
frying pan
Cooking instruction summary:
Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared. Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.
Step by step:
1. Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.
2. Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more.
3. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.
Nutrition Information:
covered percent of daily need
