Smoked Haddock Chowder Recipe Uk

Healthier seafood chowder recipe delicious. magazine

WEBJun 9, 2015 · Method. Melt the butter in a large, deep saucepan over a low heat. Add the onion and fry for 5 minutes, then add the garlic, cayenne …

Rating: 5/5(2)
1. Melt the butter in a large, deep saucepan over a low heat. Add the onion and fry for 5 minutes, then add the garlic, cayenne pepper, bay leaf and mace. Cook for 2-3 minutes.
2. Add the potatoes and gently sauté for 5 minutes, then sprinkle over the flour and fry, stirring, for 1 minute. Add the milk and fish stock, then simmer for 25 minutes, stirring regularly, until the broth has thickened to the consistency of double cream and the potatoes are tender (see make ahead).
3. Add the smoked haddock and the pollock to the pan, then simmer over a low heat for lighter eating. 3 minutes. Add the prawns and mussels and cook for a further 5 minutes or until the fish flakes easily and the mussel shells are open (see tips).
4. Stir through the parsley and a good squeeze of lemon juice, taste and season with salt and pepper, then serve in bowls.

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Smoky haddock corn chowder Jamie Oliver seafood …

WEBAug 17, 2018 · Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often. Meanwhile, put …

1. Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil.
2. Stir until golden. Trim and finely slice the spring onions, add to the pan and stir.
3. Wash the potatoes and chop into 2cm chunks.
4. Add to the pan and mix well. Keep an eye on the pan, stirring often.

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Smoked haddock chowder recipe delicious. magazine

WEBJan 10, 2019 · Method. Melt the butter in a large pan set over a medium heat. Add the spring onions and cook for 10 minutes until softened. Stir …

Rating: 5/5(3)
1. Melt the butter in a large pan set over a medium heat. Add the spring onions and cook for 10 minutes until softened. Stir in the plain flour and cook for a minute, then gradually add the vegetable or fish stock, stirring to prevent lumps.
2. Add the potato chunks, and simmer for 15 minutes until the potatoes are tender.
3. Meanwhile, put the haddock fillets in a frying pan, skin-side up, cover with the semi-skimmed milk, then simmer for 6-8 minutes until the fish is cooked – it should be opaque and flake apart easily. Set aside on a plate, peel off the skin and flake into large chunks. Pour the poaching milk into the stock mixture with the sweetcorn, stirring over the heat to warm through.
4. Transfer half the mixture to a blender/food processor and whizz until smooth. Return the mixture to the pan and add the fish. Taste, season and keep warm.

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