Smoked Haddock, Sweet Potato And Prawn Chowder

A classic chowder with streaky bacon, prawns and chives, perfect for warming up on a cold evening. Chowder is a great way to eat fish, with its light, delicate flavour and readily available ingredients.

400g (13oz) undyed smoked haddock fillet
600ml (1pt) semi-skimmed milk
2 bay leaves
6 black peppercorns
1 tbsp olive oil, plus extra for frying
40g (1 1/2oz) butter
1 onion, finely sliced
2 leeks, thinly sliced
25g (1oz) plain flour
400g (13oz) floury potatoes, cut into 2cm (3/4in) cubes
200g (7oz) sweet potato, cut into 2cm (3/4in) cubes
4 rashers of streaky bacon, finely chopped
50g (2oz) cooked cold-water prawns
Small bunch chives, snipped
Crème fraîche (optional)

Put the haddock in a pan with the milk, bay leaves, peppercorns and 300ml (1/2pt) cold water. Cover, bring to the boil and then gently simmer for 2 minutes. Turn of the heat and leave to stand for 5 minutes. Remove the fish from the pan with a slotted spoon. Flake into large chunks, discarding the skin and any bones; set aside. Strain the cooking liquid into a jug. Heat the oil and butter in a pan. Gently fry the onion and leeks for 10 minutes, or until softened. Add the flour and cook for 1-2 minutes more, then stir in the reserved cooking liquid. Tip in the potatoes and simmer for 15 minutes, or until tender.
Meanwhile, fry the bacon pieces in a little oil, until golden and crisp. Remove from the pan and drain on kitchen towel.

Bring the soup back to a simmer and stir in the haddock, prawns and half the chives. Ladle into bowls and top with a small dollop of crème fraîche (if using), then scatter over the bacon and remaining chives.

Recipe courtesy of Tesco  
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