Smoked fish chowder soup

By Faeza
26 June 2015


¦ 500g smoked haddock

¦ 1 large potato, peeled and diced

¦ 2 leeks, rinsed and sliced

¦ 1 onion, chopped

¦ 50g butter or margarine

¦ 125g rashers rindless bacon, finely


¦ 30ml (2 tablespoons) flour

¦ 3ml (½ teaspoon) dry mustard

¦ 5ml (1 teaspoon) Worcestershire sauce

¦ 250ml (1 cup) milk

¦ 125ml (½ cup) chopped fresh parsley

¦ 65ml (¼ cup) cream

¦ 15ml (1 tablespoon) chopped chives,



Place fish in a frying pan, cover completely

with water and bring to a boil.

Reduce heat and simmer for eight

minutes until the fish flakes easily. Drain

and reserve the fish stock. Remove skin and

bones from fish, then flake and set aside.

Place potatoes, leeks and onions in a

saucepan with the reserved fish stock, bring

to the boil, reduce heat and simmer for

eight minutes or until vegetables are tender.

Then set aside.

Meanwhile, melt the butter in a large

saucepan, add bacon and cook for

three minutes. Add flour, mustard and

Worcestershire sauce and stir until smooth.

Cook for one minute, and gradually pour

in the milk. Remove from heat and stir until

smooth, return to the heat and stir for five

minutes until smooth and thick.

Stir in vegetables, parsley and fish. Add a

bit of water if too thick. Simmer over low

heat for five minutes until heated through,

add cream and stir well to mix. Sprinkle with

fresh chives and serve immediately.