Fish Chowder

Name: Fish Chowder
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 300g Smoked Haddock, undyed, skin off, cut into bite-size pieces; 300g Firm White Fish, e.g., cod or haddock, skin off, cut into bite-size pieces; 100g Smoked Streaky Bacon, about 4 rashers, chopped; 400g Waxy Potatoes, peeled and diced 1 cm; 1 large Leeks, trimmed and thinly sliced; 1 medium Onion, finely chopped; 2 stalks of Celery, diced; 30g Butter; 1 tbsp Plain Flour; 500ml Fish Stock; 500ml Whole Milk; 100ml Double Cream; 2 Bay Leaves; 2 sprigs of Thyme, or 1 tsp fresh leaves; 2 tbsp Flat-Leaf Parsley, finely chopped; Some Salt, to taste; Some Pepper (Black), to taste

This comforting Fish Chowder combines smoky haddock and firm white fish with tender potatoes and crisp streaky bacon in a silky, herb-scented broth. Rich, creamy and full of coastal flavours, it’s perfect for a warming family meal served with crusty bread.

This comforting Fish Chowder combines smoky haddock and firm white fish with tender potatoes and crisp streaky bacon in a silky, h... Show more

Traditional British Recipe

Health Grade

B · Healthy

Rating

4.0

Time

45 min

Price

3,11 €

Calories

605 kcal

meal prep

one pot

high protein

low carb

Method

Wash the vegetables

Give the waxy potatoes a good scrub under cold water, even though you will peel them, then rinse the leeks, celery, and flat-leaf parsley. For the leeks, separate the layers slightly as you rinse so you wash out any hidden grit, then shake everything dry or pat dry with a clean towel.

Prep the ingredients

Peel the potatoes and cut them into 1 cm cubes so they cook evenly. Trim the root end and dark green tops from the leeks, halve them lengthwise, then slice thinly. Peel and finely chop the onion, and dice the celery if needed. Cut the smoked streaky bacon into small pieces. Check the smoked haddock and firm white fish for any skin or pin bones, remove them if needed, then cut both into bite-size chunks. Strip the leaves from the thyme if you prefer, or keep the sprigs whole for easy removal later.

Cook bacon and veg

Melt the butter in a large heavy-bottomed pot over medium heat. Add the bacon and cook for 4-5 minutes, stirring now and then, until the fat has rendered and the bacon is lightly golden. Add the onion, leeks, and celery, then cook for 8-10 minutes, stirring often, until everything is soft, glossy, and sweet-smelling without taking on much color.

Build the broth

Sprinkle in the plain flour and stir well for 1-2 minutes so the flour cooks out and coats the vegetables. Slowly pour in the fish stock, stirring as you go to keep the broth smooth, then add the whole milk. Drop in the bay leaves and the thyme, then stir in the diced potatoes. Bring the pot just up to a boil, then lower the heat to a gentle simmer and cook for 10 minutes, until the potatoes are almost tender.

Poach the fish

Slide the smoked haddock and white fish into the simmering chowder, then pour in the double cream. Keep the heat very low and cook for 5-6 minutes, stirring gently once or twice, until the fish is just cooked through and flakes easily and the potatoes are fully tender. Fish out the bay leaves and any thyme stems, then season to taste with salt and black pepper.