Smoked Haddock Chowder

Name: Smoked Haddock Chowder
Cuisine: American
Ingredients: smoked haddock fillet; 500 ml-1 litre (1-2 pints) milk; 1 tablespoon vegetable oil; 25 g (1 oz) butter; 2-3 medium-sized onions, finely chopped; 4 medium-sized potatoes, peeled and diced; salt and black pepper; salt and black pepper; freshly grated nutmeg; 1-2 tablespoons cooked mussels, shells removed, or peeled prawns, or a mixture; 1-2 tablespoons cooked mussels, shells removed, or peeled prawns, or a mixture; 1 tablespoon finely chopped fresh parsley

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

The basis for this comforting and filling soup is the milk which has been used to cook just a small amount of smoked haddock. The milk leaches out a surprisingly strong, smoky taste, which you can reinforce with the reserved fish and a few mussels or prawns. But the basis remains the combination of flavoured milk, potatoes and onion.

Ingredients

smoked haddock fillet
500 ml-1 litre (1-2 pints) milk

Americas
United States
Soup
Fish course
Gluten-free
Pescatarian

Method

Put the haddock fillet in a shallow pan or flameproof baking dish, cover with milk, bring to a simmer and simmer gently for 15-20 minutes. Drain off the milk and reserve it. Flake the fish, removing any skin and bones.

Heat the oil and butter over a medium heat in a heavy-based saucepan, and, when hot, add the onions and potatoes. Give the pan a good shake to coat the contents in the bu