Haddock Chowder
Over a year ago
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Ingredients
- 50g Butter
- 4 big leeks sliced
- 4 cloves fresh garlic
- Pinch Pinch nutmeg
- 5 cups milk
- 5 Skinned Haddock fillets
- To taste Black pepper
- 400g Baby spinach
- 1 bunch spring onions (bottoms only)
- ½ cup chopped fresh parsley
- 2 cups Mashed potato
Accompaniment
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Description
Deliciously creamy chowder, with a smokey flavour, dash of Worcestershire sauce and rich cream and a touch of parsley.
Method
-
1
1. Heat the butter in a sauce pan and gently cook the leeks and garlic till they are clear and soft
2. Add the nutmeg, stirr well and put to while you poach the haddock
3. Gently poach the haddock in the milk for 8 minutes
4. Season with black pepper and stir in the leeks, baby spinach, spring onions, parsley and mashed potato.
5. Warm through till the spinach wilts, remove from the heat and serve.
6. Serve in bowls with fresh brown seed loaf and lashings of butter.
Tip:
If you would prefer more runny chowder add more milk.
Chef's Tips
If you would prefer more liquidy chowder add more milk.
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