Smoked haddock chowderby Doug Sanderson |
| Preperation time: 20 mins Cooking time: 35 mins Serves: 4 |
| Recipe Ingredients |
| 600ml chicken stock; large pinch of saffron threads; 500g potatoes, peeled and diced; 1 onion, peeled and finely chopped; 450g smoked haddock fillets, skinned and sliced; 425ml semi-skimmed milk; 3 tablespoons either chopped fresh parsley, or spring onions; 200ml greek yogurt. |
| Recipe Method |
| Put the stock and saffron threads in a pan and
gently bring to the boil. Add the onion and half of the potatoes.
Cover and simmer for 15 minutes. Add half of the smoked haddock and cook for 5 minutes. Pour this into a blender and blend until smooth. Return to the saucepan and add the milk, remaining potatoes and haddock, and either the parsley or spring onions. Simmer for 10 minutes until the haddock and potatoes are tender. Season. Serve with a swirl of greek yogurt on the top. |
| More recipes: |
| Leek
and cauliflower soup with crispy bacon Low Fat Fishcakes Barley and vegetable soup Sweet potato and sage risotto Chickpea and coriander soup |
 |