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Chunky Smoked Haddock Chowder
Courtesy of UK Seafish Authority
Serve With:
Servings: n/a
Ideal served as lunch for children. Prep Time: 10 Min. Cook Time: 30 Min. What you need:
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+ 1 lb. smoked haddock or cod, skinned and cubed
+ 2 Tbsp. butter + 3 shallots, chopped + 4 slices bacon, chopped + 3 c. vegetable broth + 1 lb. broccoli florets + 1 lb. turnips, peeled and cubed + 2/3 c. créme fraiche + 1 small French baguette + 2 tsp. Dijon mustard + 4 oz. gruyére cheese, grated What to do:
1. Heat butter in a large pan. Add shallots and bacon and cook 3-4 min.
2. Add broth, broccoli and turnip. Cook for 10 min, or until the vegetables start to soften. 3. Add fish and cook for 5 min. Stir in the créme fraîche and simmer for 2-3 min. 4. Preheat broiler. Spread the sliced bread with the mustard and top with the cheese. Broil 3-4 min, or until the cheese is bubbling. 5. Serve chowder hot with a few slices of the bread. *Tip: Chowder can be pureed and frozen up to 4 weeks. Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future." |
