Smoked fish chowder
Prep:
30 mins
Cook:
35 mins
This fish chowder is packed with vegetables and earthy flavours.
For the herby garlic bread
1 tbsp olive oil
1 onion, finely chopped
2 celery sticks, sliced into small pieces
100g streaky bacon, chopped
200g potatoes, chopped into small pieces
2 tbsp plain flour
600ml milk
400ml chicken stock
300g smoked haddock (skinned) or salmon, cut into 1cm pieces
325g can sweetcorn, drained
1 baguette
140g butter, softened
4 garlic cloves, crushed
Small pack flat-leaf parsley, finely chopped
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Cut the baguette on a diagonal, mix together the butter, garlic and half the parsley, then spread the mixture between diagonal cuts in the baguette.
Wrap the bread in foil and set aside.
Using a large pan, heat the oil over a medium heat and fry the onion, celery and bacon for 5 minutes.
Add the potato and cook for further 5 minutes.
Meanwhile, put the garlic bread in the oven and cook for 15 minutes, opening the foil in the last 5 minutes to turn golden.
Stir the flour into the bacon and potato, and cook for a couple of minutes, then gradually add the milk and stock.
Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the potato is nearly cooked.
Add the haddock and sweetcorn and simmer for a further 5 minutes.
Stir the remaining parsley into the chowder and serve alongside the garlic bread.
Serves
4
Preparation Time
30 minutes
Cooking Time
35 minutes
Main ingredients
Dairy, Flour, Fish, Pork, Vegetables, Bread, Stock/Broth
Recipe Type
Soups
Level of Difficulty
Easy