Haddock chowder

By admin
10 May 2013

Imagine serving your loved ones this yummy dish - and it takes only 30 minutes to prepare and cook!

Serves 6

Preparation time: 10 min

Cooking time: 20 min

20 g butter

3 leeks, chopped

4 sprigs of thyme

750 ml (3 cups) vegetable stock

1 sweetcorn on the cob

1 potato, chopped

6 haddock fillets

milk to cover the fish

2 bay leaves

handful of fresh parsley, chopped

1 Heat the butter in a saucepan over low heat, add the leeks and thyme and cook for 3 minutes, stirring. Pour the vegetable stock over the leek mixture.

2 Use a sharp knife to cut the sweetcorn kernels from the cob. Add to the saucepan with the potatoes and simmer for 15 minutes.

3 Put the haddock in a separate pan, pour in enough milk to cover the fish and add the bay leaves. Simmer gently for 5 minutes, being careful not to overcook the fish.

5 Discard the bay leaves and ladle the poaching milk into the stock and vegetable mixture.

6 Ladle the chowder into bowls, top with the haddock and serve sprinkled with parsley.

- Hope Malau

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