I picked up some smoked haddock from the supermarket even though I wasn't sure what I was going to do with it. Then I had a craving for chowder and realized it would be perfect. I've taken quite a lot of liberties with the recipe from Serious Eats but it still turned out wonderfully. Next time I may try and mash a little of the potato into the chowder to thicken it, but I also quite liked this version where the broth was a little lighter than usual.
Smoked Haddock Chowder
Adapted from Serious Eats
Ingredients
4 cups whole milk
250g smoked haddock (fresh or frozen)
4 rashers unsmoked bacon (sliced and diced into 1/2 inch pieces)
1 cup onion (medium dice)
1/2 cup celery (medium dice)
1/2 cup carrot (fine dice)
1 large potatoes (very fine dice)
2 large potatoes (medium dice)
2 teaspoon salt
1 pinch of freshly ground black pepper
3 tablespoons flat leaf parsley (rough chop)
2 teaspoons freshly squeezed lemon juice
Method
1. Put milk and haddock in a pan and bring to a gentle simmer. Take the pan off the heat and allow to infuse at room temperature until cool.
2. In another pan, cook bacon over low heat until the bacon has shrunken in size, given off a little of its fat, and turned a light brown. Add onions, celery, carrots, black pepper and 2 teaspoons of salt. Cook over low heat for about 35 to 40 minutes.
3. Add the potatoes to the bacon and vegetables. Strain the milk into the vegetables. Flake the haddock into large chunks. Discard all skin, bones, and any dry bits. Add haddock to chowder and give it a good stir. Cook until the potatoes are tender (approximately 45 minutes), checking and stirring intermittently so they do not burn. Just before serving, stir in chopped parsley and lemon juice.
Ingredients
4 cups whole milk
250g smoked haddock (fresh or frozen)
4 rashers unsmoked bacon (sliced and diced into 1/2 inch pieces)
1 cup onion (medium dice)
1/2 cup celery (medium dice)
1/2 cup carrot (fine dice)
1 large potatoes (very fine dice)
2 large potatoes (medium dice)
2 teaspoon salt
1 pinch of freshly ground black pepper
3 tablespoons flat leaf parsley (rough chop)
2 teaspoons freshly squeezed lemon juice
Method
1. Put milk and haddock in a pan and bring to a gentle simmer. Take the pan off the heat and allow to infuse at room temperature until cool.
2. In another pan, cook bacon over low heat until the bacon has shrunken in size, given off a little of its fat, and turned a light brown. Add onions, celery, carrots, black pepper and 2 teaspoons of salt. Cook over low heat for about 35 to 40 minutes.
3. Add the potatoes to the bacon and vegetables. Strain the milk into the vegetables. Flake the haddock into large chunks. Discard all skin, bones, and any dry bits. Add haddock to chowder and give it a good stir. Cook until the potatoes are tender (approximately 45 minutes), checking and stirring intermittently so they do not burn. Just before serving, stir in chopped parsley and lemon juice.
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