Ingredients
-
1
-
300
-
675
-
1
-
1
-
900
-
450
-
80
-
25
-
-
-
-
-
-
Directions
Smoked Haddock Chowder, I’ve messed around with ingredients / ways of cooking this & found this to be as good as any , This was really satisfying, and very easy The only thing I substituted (for the onion) was three leeks, chopped, which I simmered in the milk the fish had been cooked in used some anchovy paste when tasting for seasoning just to enrich the flavour Delicious!, I’ve messed around with ingredients / ways of cooking this & found this to be as good as any
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Steps
|
1
Done
|
Heat Milk in a Large Pan (use a Wok) Until Just Below Simmering. |
|
2
Done
|
Add Smoked Haddock Fillets & Cook Until Meat Is Firm (around 8 Minutes). |
|
3
Done
|
Allow to Cool & Flake the Fish, Into a Bowl & Cover. |
|
4
Done
|
Pour the Cooking Milk Into a Large Pan, Add the Fish Stock, Sweetcorn & Potatoes & Set on Low Heat. |
|
5
Done
|
Meanwhile Fry the Streaky Bacon Until Crispy. |
|
6
Done
|
Remove With a Slotted Spoon & Add to the Pan. |
|
7
Done
|
Fry the Onions in the Bacon Fat Until Golden Remove With a Slotted Spoon & Add to the Pan. |
|
8
Done
|
Raise the Temp & Simmer Until the Potatoes Are About Cooked (20 Mins). |
|
9
Done
|
Add the Flaked Haddock & Continue to Simmer For 10 Minutes More Slowly Stirring So the Fish Does not Break Up. |
|
10
Done
|
Add the Butter & Cream & Stir Until Butter Has Melted. |
|
11
Done
|
Add Smoked Paprika & Cayenne Pepper to Taste. |
|
12
Done
|
Serve With Crusty White Farmhouse Bread. |
