Smoked Haddock, Pea and Chorizo Macaroni Cheese

Name: Smoked Haddock, Pea and Chorizo Macaroni Cheese
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 400 g macaroni; 1 vegetable stock cube; small handful of curly parsley, chopped; salt and black pepper; small handful of fresh chives, chopped; 100 g butter; 300 g Cheddar cheese, grated; 3 heaped tbsp plain flour; 1 onion, finely chopped; 150 g fresh or frozen peas; 1 clove garlic, finely chopped; 600 ml full fat milk; 100 g chorizo, chopped into chunks; ½ red chilli, finely chopped; 3 fillets smoked haddock, chopped into chunks

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

If you feel like jazzing up your mac and cheese, try this. The smoked haddock and chorizo gives it an amazing smoky flavour and the peas freshen it up. A great way to get your kids to eat more fish! Smoked trout also works really well as an alternative to smoked haddock.

Ingredients

100 g butter
1 onion, finely chopped
1 clove

Europe
United Kingdom
Fish course
Pescatarian
Scotland

Method

Put a large saucepan on a medium heat and add the butter, onion, garlic and chilli, then let it all sweat off for a good eight to ten minutes until everything is nice and soft and very sweet. Make sure you keep stirring so nothing burns. Crumble in the stock cube along with plenty of black pepper, and fry off for another minute before adding the flour. Cook for a minute or two to make a roux, t