Thursday, 7 May 2015

Smoked Haddock Chowder Recipe

I made this today and it’s delicious which is why I’m sharing the recipe.


  • 25g butter
  • 1 small onion, finely chopped
  • 400g potatoes, peeled and roughly chopped
  • 725ml fish stock (I used vegetable stock)
  • 200g natural uncooked smoked haddock, skinned and flaked
  • 75ml single cream
  • cayenne pepper - I used about half a teaspoon

Garnish if required:

  • 1 egg, hard boiled and finely chopped
  • 2 tbsps finely chopped fresh parsley


  • Melt the butter in a saucepan, add three-quarters of the onion and 225g of the potato, then cook gently for 5 minutes, without browning
  • Add the stock, cover, bring to the boil and simmer for about 15 minutes or until the vegetables are tender
  • Blend until smooth and return to the pan
  • Add the remaining vegetables, cover, then simmer gently for 10 minutes until the vegetables are tender
  • Remove from the heat, add the fish, stir in the cream and add cayenne to taste.
  • Reheat gently for 5 minutes, then serve with garnish, if required.

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