Smoked Haddock Chowder
Method
Serves 4. Believe it or not, a real hit with the kids!
1. Place the saffron threads in a small bowl and add 1 tablespoon boiling water. Leave to infuse for 10 minutes. Meanwhile, melt the butter in a large pan and cook the leeks for 5 minutes, uncovered, over a medium heat.
2. Stir in the potatoes. Add the milk, stock and saffron liquor, bring to the boil and season well with the black pepper. Cover and simmer for about 10 minutes, or until the potatoes are tender.
3. Gently lower the haddock into the pan, cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
4. Ladle into soup bowl and garnish with the chives. Serve with lovely crusty bread.
Ingredients
A large pinch of saffron
25g unsalted butter
2 leeks, thinly sliced and washed
300g potatoes, peeled and diced into small cubes
450ml semi-skimmed milk
300ml fish stock
400g smoked haddock, skinned and cut into bite-sized chunks Freshly milled black pepper
Fresh chives, snipped, to garnish
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
