Smoked Haddock Chowder

Name: Smoked Haddock Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 celery stalk, minced; 6 servings Common Crackers; 1 teaspoons dry mustard; 1 Tbsp minced fresh chives; 510 grams boneless smoked haddock fillets (about; 59 milliliters heavy cream; 1 leek (white and pale-green parts only), minced; 4 sprigs thyme; 2 Tbsps (1/4 stick) unsalted butter; 680 grams Yukon Gold potatoes, peeled, cut into 1/3 cubes

Smoked Haddock Chowder is Head to the store and pick up heavy cream, yukon gold potatoes, haddock fillets, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place haddock fillets in a large wide pot.Cover with 5 cups cold water.

Ingredients you will need

Haddock Fillets

Water

Equipment you will use

Pot

Place pot overmedium-high heat and bring to a simmer.Reduce heat to medium and simmer untilfish is just cooked, about 5 minutes.

Equipment you will use

Pot

Transferfish to a plate; let cool. Discard skin andany scales; flake fish into large pieces.Set a strainer over a medium bowl; strainpoaching liquid and reserve.

Ingredients you will need

Fish

Equipment you will use

Sieve

Bowl

[To substitute smoked whitefish forhaddock: Discard bones and skin from1 1/2 pounds smoked whitefish. Put fish, 2 thick-cutslices smoked bacon (about 2 ounces), and4 cups water in a large wide pot. Bring to asimmer over medium heat; remove fish witha slotted spoon after 5 minutes. Continuesimmering liquid (with bacon) until reducedto 2 cups, about 10 minutes. Strain liquid;discard solids.

Ingredients you will need

Fish

Bacon

Water

Equipment you will use

Slotted Spoon

Pot

Add 3 cups water; set aside.]

Ingredients you will need

Water

Melt butter in a large heavy pot overmedium-low heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add leek and celery andcook over medium-low heat, stirring often,until soft and translucent, about 15 minutes.Stir in dry mustard, then reserved poachingliquid, potatoes, and thyme sprigs. Increaseheat to medium-high and simmer untilpotatoes are tender, about 12 minutes.

Ingredients you will need

Fresh Thyme

Mustard Powder

Potato

Celery

Leek

With a slotted spoon, remove half of thecooked potatoes and place in a small bowl.Finely mash potatoes with a fork; returnto chowder to thicken.

Ingredients you will need

Potato

Chowder

Equipment you will use

Slotted Spoon

Bowl

Remove chowderfrom heat and stir in reserved fish, cream,and chives.

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Chives

Cream

Fish

Serve in warmed bowls with

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Bowl

Common Crackers.

Ingredients you will need

Crackers

Equipment

Ingredients

Servings:

celery stalk, minced 6servings

Common Crackers 1teaspoons

dry mustard 1Tbsp

minced fresh chives 510grams

boneless smoked haddock fillets (about 59milliliters

heavy cream 1

leek (white and pale-green parts only), minced 4sprigs

thyme 2Tbsps

(1/4 stick) unsalted butter 680grams

Yukon Gold potatoes, peeled, cut into 1/3" cubes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Haddock. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.