Prep: 15 mins - Cooking: 45 mins
A classic chowder with smoked haddock, prawns & sweet potatoes, perfect for warming up on an autumn evening. Chowder is a great way to eat more fish, with its light & delicate flavour using readily available ingredients.
- 500g undyed smoked haddock fillet
- 600ml (1pt) semi-skimmed milk
- x2 bay leaves
- x6 black peppercorns
- 1 tbsp olive oil, plus extra for frying
- 40g butter
- x1 onion, finely diced
- x2 leeks, thinly diced
- 400g floury potatoes, cut into 2cm (3/4in) cubes
- 200g sweet potato, cut into 2cm (3/4in) cubes
- 4 rashers of streaky bacon, finely chopped
- 50g cooked cold-water prawns
- small bunch chives, snipped
- 50g single cream (optional)
Salt & Pepper To Taste
- 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.
- Take the haddock out of 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. Add the potatoes and simmer for 15 minutes, or until cooked.
- Meanwhile, fry the bacon pieces in a little oil, until golden & crisp.Remove from the pan and drain on a 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 cream (if using), then scatter over the bacon and remaining chives.