Photo by: Jenny Eatwell
Smoked Haddock Chowder
Food Ingredients:
· knob of butter 3 rashers · of streaky bacon, chopped 1 · onion, finely chopped 1 · leek, sliced fine 3 tablespoons · plain flour 2 pints · full cream milk 200 grams · tin of Cannelini beans in water, drained 400 grams · smoked skinned haddock fillets (about 2) 140 grams · sweetcorn from a tin or frozen · a handful of frozen peas 100 milliliters · fish stock (cube is fine) · lots of freshly ground black pepper 1 pinch of cayenne pepper · salt · chopped parsley, to serve
Recipe preparation:
1 Heat the butter in a large saucepan. 2 Tip in the bacon, then cook until starting to brown. 3 Add the onion, cook for 2-3 mins, then the leek and sweat until soft. 4 Sprinkle over the 3tsp flour and mix through. 5 Cook for 1 minute or so. 6 Pour in the stock and whisk gently, adding the milk bit by bit, stirring like mad to remove any lumps. 7 Add the beans and bring to the boil, stirring all the time to prevent it sticking and ultimately burning. 8 Season, including adding the cayenne pepper, to taste. 9 Simmer for 5 mins stirring all the time. 10 Add the sweetcorn and peas and cook for 2-3 minutes, bringing back up to heat, still stirring. You may well find that you need to keep adding milk as you go, to maintain the consistency you like. I usually have around a quarter of a pint left from 2 pints. 11 It is good if the soup is slightly thick when you add the fish, as sometimes it can release water. So, add the haddock, turn the heat right down to tickover, then leave to gently cook for another 5-10 mins. As it cooks, break it into large chunks and slowly increase the heat to bring back up to temperature – but don’t forget to stir! 12 Scatter over parsley, if using. 13 Serve.
Recipe source: Foodista recipe