Smoked Haddock Chowder

Ingredients for Smoked Haddock Chowder

• 2 boneless smoked haddock fillets (about 500g )

• 2 tablespoons (1/4 stick) unsalted butter

• 1 leek (white and pale-green parts only), minced

• 1 celery stalk, minced

• 1/2 teaspoons dry mustard

• 675g Yukon Gold potatoes, peeled, cut into 1/3" cubes

• 4 sprigs thyme

• 1/4 cup double cream

• 1 tablespoon minced fresh chives

• Common Crackers

• Ingredient info: Look for smoked haddock, also known as finnan haddie, at better supermarkets and at specialty foods stores and pikeplacefish.com.

Place haddock fillets in a large wide pot. Cover with 1200ml cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.

[To substitute smoked whitefish for haddock: Discard bones and skin from 675g smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 60g ), and 950ml water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 475ml , about 10 minutes. Strain liquid; discard solids. Add 725ml water; set aside.]

Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.

With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.