Alastair Hendy's Smoked Haddock and Potato Chowder
Over a year ago
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Ingredients
Accompaniment
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Description
Creamy and aromatic, with deep ocean flavours.
Method
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1
1. Place the smoked haddock in a sauté pan, pour over 300ml of the milk, bring to the boil, then simmer gently for 5-6 minutes. Allow to cool, then flake the fish back into the poaching milk, discarding the skin.
2. Rinse and finely chop the leek. In a large pan, fry the leek in the butter for 1-2 minutes. Add the remaining milk, the potatoes, and the herbs and bay leaf tied in a bundle.
3. Simmer for 20 minutes or until the potato is soft. Discard the herb bundle and roughly crush or mash the potato in the pan to thicken the chowder. Add the cooked flakes of fish and the poaching milk, taste and adjust the seasoning. Ladle into bowls and sprinkle with chives.
Chef's Tips
NEAT ADDITION Toast and butter 4 small rounds of bread.
Fry 4 small eggs, place on the toasts, season and serve alongside.
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