- 600g (1.3 lb) smoked haddock
- 2 medium potatoes, peeled and cut into small, bite-sized cubes
- 1 onion, finely chopped
- 50g (1¾ oz) butter
- 4 rashers bacon, finely chopped
- 30ml (2 tbsp) plain flour
- 2.5ml (½ tsp) dried mustard
- 2.5ml (½ tsp) Worcestershire sauce
- 250ml (1 cup) milk
- 200ml (7 fl oz) double (heavy) cream
- To make the fish stock, put the fish in a deep frying pan, add 1.25 litres (40 fl oz) of water and bring to the boil. Reduce the heat and simmer for 8 minutes, or until the fish flakes easily.
- Put the potato in a pan with 750ml (3 cups /24 fl oz) reserved stock. Bring to the boil, reduce the heat and simmer for 8 minutes or until the potato is cooked. Set aside.
- Melt the butter in a large pan over low heat, fry the onion until almost soft, then add the bacon and stir for 3 minutes. Stir in the flour, mustard and Worcestershire sauce and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir until the chowder boils and thickens. Reduce the heat and stir in the potato and stock mixture, then add the fish and cream. Simmer over low heat for 5 minutes, or until heated through. Season and garnish with chives or parsley.
- The servings are substantial because the soup is very rich. It’s a good idea to wash it down with white wine and have fresh bread on the side.
- Smoked cod can be used instead.
- Serving Size: 1 serving
- Calories: 314
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 32 g
- Protein: 28 g