Easter weekend, as usual, signified the start of winter with a great big, windy, rainy storm that had the whole of Cape Town talking about the weather….again and meant I could officially start making soup. I never want to start too early as it seems I’m too eager for the cold weather but there’s nothing better on a cold day than a bowl of warming, creamy, delicious soup. Naturally soup that includes fish is even better. This Haddock Chowder is quick, easy and economical and is ready in 40minutes. It also uses my undyed real smoked Haddock of which I am very proud.
Serves 4 -6
500g haddock (preferably undyed and cold smoked)
1 tablespoon butter
1 bunch leeks, washed and sliced
3 – 4 potatoes, peeled and cut into bite sized cubes
600ml stock (chicken, vegetable or fish)
Handful chopped parsley
1 tin creamed sweetcorn
1 cup frozen corn
Melt the butter and add the leeks
Allow leeks to sweat* for a few minutes
Add potatoes and saute for a minute or so
Add the stock and allow to simmer until potatoes are just soft. Watch that the liquid does not cook away and if needs be, add more water during cooking
Place haddock in a large pan and cover with milk – about 500ml
Poach** the Haddock until just cooked (about 10 minutes)
When the potatoes are cooked add the tin of creamed sweetcorn and the frozen corn and heat gently
Once the haddock is cooked, remove from milk and discard any bones and skin
Add the poaching milk and cream to the leek and potato mixture
Carefully add the haddock to the soup being careful not to stir too vigorously so as not to break up the fish too much.
Finish off with chopped parsley or coriander
* to sweat vegetables is allowing them to cook on a moderate heat for 3 to 5 minutes to soften them but not colour.
** to poach is to cook in a liquid just below boiling temperature. The water must not bubble
Our local bloggers have been enjoying Ocean jewels undyed Haddock. Check out the interesting recipes on their websites: (click the link at the bottom of the page)