Smoked haddock chowder
A chowder is a chunkier, creamier cousin of cullen skink, and smoked haddock is what gives it backbone. Ask for an undyed cure, which flakes cleanly and keeps its shape in the bowl rather than dissolving. A little smoked bacon underneath doubles down on the smoke, and sweetcorn brings pops of sweetness against the salt.
Ingredients
- 400g undyed smoked haddock, skinned (ask the counter to skin and pin-bone it, free)
- 4 rashers smoked streaky bacon, chopped
- 1 onion, diced
- 400g waxy potatoes, diced
- 200g sweetcorn, fresh or frozen
- 500ml whole milk
- 300ml fish or chicken stock
- 100ml double cream
- 20g butter
- a handful of parsley, chopped
- salt and pepper
Method
- Melt the butter in a large pan and fry the bacon for 3 to 4 minutes until it colours. Add the onion and soften for 5 minutes.
- Add the potatoes, milk and stock. Bring to a gentle simmer and cook for 12 to 15 minutes until the potatoes are tender.
- Stir in the sweetcorn and cream and return to a bare simmer.
- Cut the haddock into large chunks and lower them into the pan. Poach for 4 to 5 minutes until the fish turns opaque and flakes.
- Season with pepper and a little salt, stir through the parsley and serve.
To serve: Warm sourdough or crackers, and a green salad to cut the richness. To drink, an unoaked Chardonnay or a dry cider. A handful of raw peeled prawns dropped in for the last two minutes makes it more of a feast.
Shop this recipe: smoked haddock, haddock and king prawns. Cut to order at the counter, filleting free.
More smoked fish: smoked mackerel.
