Smoked Haddock Chowder

by Frank

Try to find natural smoked, not dyed fish.

• Ingredients

• 25g Butter
• A small onion, finely chopped
• 400g Potatoes, peeled and chopped
• 725g Fish Stock
• 200g Natural smoked haddock, skinned and cubed
• 75ml single cream
• Salt *
• Fresh black pepper
• 1 Hard boiled egg, finely chopped
• 2 Tbsp Parsley, finely chopped

* Fish may be salty!

Method

1. Melt the butter in a saucepan, add ¾ of the onion and 225g of the potatoes.
2. Cook gently until softened without browning.
3. Add the stock, cover, bring to the boil and simmer for 15 minutes.
4. Blend until smooth then return to the pan.
5. Add the remaining vegetables, cover, then simmer gently until veg are cooked.
6. Remove from the heat, add the fish and stir in the cream.
7. Season with salt and pepper. Careful, fish can be salty already.
8. Reheat gently for 5 minutes. Serve in bowls garnished with chopped egg and parsley.
9. Note:- slightly different version - add a small can of sweetcorn for final 5 minutes.