Smoked haddock chowder

Name: Smoked haddock chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 450 grams undyed smoked haddock fillet, skinned; 1 bay leaf; 850 milliliters milk; 25 grams butter; 1 onion, finely chopped; 1 Tbsp plain flour; 1 garlic clove, crushed; 1 red pepper, seeded and roughly chopped; 125 milliliters dry sherry; 1 pinch pinch of paprika; 225 grams floury potato, peeled and diced; 100 grams frozen or canned sweetcorn kernels; 1 serving fresh parsley; 1 serving hot garlic bread

The recipe Smoked haddock chowder can be made in approximately 45 minutes. Watching your figure? This pescatarian recipe has 388 calories, 29g of protein, and 13g of fat per serving. This recipe serves 4. This recipe from BBC Good Food requires bell pepper, sherry, milk, and sweetcorn kernels. If you like this recipe, take a look at these similar recipes: Smoked Haddock Chowder, Smoked haddock & cumin chowder, and Leek And Smoked Haddock Chowder.

Instructions

Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.

Ingredients you will need

Bay Leaves

Fish

Milk

Equipment you will use

Slotted Spoon

Frying Pan

Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.

Ingredients you will need

Red Pepper

Garlic

Sherry

All Purpose Flour

Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more.

Ingredients you will need

Corn

Potato

Paprika

Milk

Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.

Ingredients you will need

Fresh Parsley

Garlic

Bread

Fish

Equipment

Slotted Spoon

Frying Pan

Ingredients

Servings:

450grams

undyed smoked haddock fillet, skinned 1

bay leaf 850milliliters

milk 25grams

butter 1

onion, finely chopped 1Tbsp

plain flour 1

garlic clove, crushed 1

red pepper, seeded and roughly chopped 125milliliters

dry sherry 1pinch

pinch of paprika 225grams

floury potato, peeled and diced 100grams

frozen or canned sweetcorn kernels 1serving

fresh parsley 1serving

hot garlic bread

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 Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.