Haddock Chowder
INGREDIENTS (Serves 4)
◆ 2tbsp butter
◆ 1 onion, finely chopped
◆ 2 large carrots, peeled and diced
◆ 500ml fish stock
◆ 500ml water
◆ 2 white potatoes, cubed
◆ 900g haddock fillet, skinned, pin-boned, and cut into large chunks
◆ 125ml double cream
◆ 125ml whole milk
◆ 1 small bunch chives, chopped
◆ salt
◆ freshly ground black pepper
1 Melt the butter in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, carrot and a pinch of salt, and sweat for 7-8min until softened. Set aside.
2 Combine the stock, water, and potatoes in a separate large saucepan. Bring to the boil and then reduce to simmer, cooking for 12-15 min until the potatoes are tender. Remove with a slotted spoon and add to the onions and carrots.
3 Add the fish to the stock and water mixture and simmer for 8-10 minutes until firm to the touch and flaking. Return the onions, carrots, and potatoes to the saucepan. Bring to a simmer and then reduce to a low heat. Gradually add the double cream and milk, stirring gently.
4 Bring to a simmer and then season to taste with salt and pepper. Stir in the chives and serve with crusty garlic bread.