Name: Smoked haddock chowder
Yield: Serves 6
Ingredients: 1 leek, finely chopped; crusty bread, to serve; 20 g unsalted butter; 300 ml chicken stock (see Tip); a sprig of fresh thyme; salt and freshly ground black pepper; 100 ml double cream; 80 g sweetcorn; 500 g undyed smoked haddock; 500 ml semi-skimmed milk; juice of ½ lemon; 1 teaspoon mild curry powder; a pinch of saffron threads; 1 garlic clove, crushed; 50 ml whisky; 1 large potato, peeled and cut into 1 cm cubes; 1 bay leaf

Preparation info

Serves
6

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

When you make this recipe, it’s best to use undyed smoked haddock. Serve with crusty bread to make a tilling meal.

Ingredients

500 g undyed smoked haddock
500 ml semi-skimmed milk
1

Starter
Simple
Soup

Method

Skin the haddock and cut into chunks, place in a pan, cover with the milk and add the bay leaf and thyme. Bring to a simmer, take oft the heat, cover and leave to infuse for 20 minutes.
In a separate pan, melt the butter, add the leek and cook gently for 3 minutes. Add the garlic, spices and potato, cook for another minute, then add the whisky and reduce for 1

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