This smoked haddock recipe is for a smoked haddock chowder. If looking for a recipe for haddock, this smoked haddock chowder will be ideal. Click here to download the recipe for smoked haddock chowder.
Ingredients – Serves 2 | Cooking time 44 mins
- 200g smoked haddock (natural and undyed)
- ½ litre milk
- 20g onion
- 1 bay leaf
- 10 peppercorns
- 25g shallots
- 25g white of leek
- 50g smoked streaky bacon
- 25g celery
- 120g potatoes
- 15g butter
- 100g double cream
- Sea salt, to taste
- Paprika pepper, to taste
- 1 teaspoon parsley
- Water biscuits, crushed to garnish
- 2 large bread rolls (optional)
Mise en place
- Peel and finely dice the onion and place into a large sauté pan. Pour over the milk, add the bay leaf and peppercorns and carefully and the smoked haddock. Bring to a gentle boil, turn down the heat and simmer for a few minutes until the fish is just cooked (about 5 mins). Carefully remove the fish and place onto a clean plate and allow to cool.
- Pass the liquid through a fine strainer and save until later.
- When the fish is cool enough to handle, flake it between your fingers, removing any skin and bones. Place into a clean bowl, cover with cling film and store in the fridge until required.
- Wash and finely slice the white of leek.
- Wash and finely dice the celery.
- Peel and finely dice the shallot.
- Remove any rind from the bacon and cut the bacon into small dice.
- Wash, peel and rewash the potatoes and cut into small dice. Cover with cold water until required.
- Chop the parsley.
- Put the water biscuits into a plastic bag and lay on your chopping board. Gently hammer with a rolling pin a few times to crush the biscuits. Remove from the bag and place in a small dish to serve as garnish.
- Over a medium heat, melt the butter in a large, heavy-bottomed saucepan. Add the shallots, leek, celery and bacon and sweat for a few minutes without colouring.
- Drain the diced potatoes into a colander, then add to the saucepan. Mix the ingredients well, add the milk (saved from earlier) and bring to the boil. Turn down the heat and gently simmer for about 30 minutes.
- Add the cream, chopped parsley and the flaked smoked haddock. Mix well and continue to simmer for a further 3–4 minutes. Season to personal taste and add a little paprika pepper.
- Ladle the smoked haddock chowder into warmed bowls, sprinkle with a touch more paprika and serve your smoked haddock chowder with a small dish of crushed water biscuits.
Smoked haddock chowder – hints and tips
It would be very nice if you can serve your smoked haddock chowder in hollowed out small, round loaves of bread or large hollow bread rolls, which have been hollowed out and baked until crispy.