Heat olive oil in a large saucepan over medium heat. Add onion and carrot; cook and stir until slightly softened, about 5 minutes. Stir in thyme. Pour in fish stock.
Stir smoked haddock into the saucepan; cook for 5 minutes. Transfer to a plate using a slotted spoon. Add potatoes to the saucepan; cook until tender, about 15 minutes. Return the haddock to the saucepan. Pour in cream and cook until heated through, about 5 minutes.
Season chowder with salt and pepper. Garnish with parsley.
or 20 minutes not allowing chowder to boil.
Remove the
he bay leaf and the haddock to the milk.
Bring
tand all afternoon; overnight is best. I always think most chowders
entioned in the list. The recipe editor can be a pain
he cream.
Allow the chowder to warm through. Keep on
kin, unless you buy skinless haddock and cool fish. Saut onions
he heat and let the chowder sit for about 30 minutes
large smoked cod, or haddock fillets, skin side up, on
ant to almost overseason the chowder at this point, to avoid
Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
Sprinkle with herbs and seasonings.
Top with tomatoes, wine and clam juice.
Cover and cook on Low 7-8 hours (High 3-4 hours).
One hour before serving, combine flour, melted butter and cream.
Stir into chowder and continue cooking for remaining time.
Simmer haddock, covered, in boiling water 15 minutes.
Drain, reserving broth. Remove bones from fish. Saute diced pork until crisp.
Remove and set aside. Saute onion slices in pork drippings until golden brown. Add fish, potato, celery, bay leaf, salt, onion and pepper.
Pour in fish broth plus enough additional boiling water to make 1 1/2 cups liquid. Simmer, covered, 30 minutes. Add milk and butter; simmer 5 minutes more.
Serve chowder sprinkled with diced pork.
Makes 4 servings.
Simmer the haddock, potatoes and onions in water.
Drain, reserve 1 cup.
Add milk, salt and pepper; heat.
Do not let boil. In a separate pan, melt the butter and add the flour.
Add to the chowder to thicken.
hile the rest of the recipe is being prepared (about 20
egrees F.).
Cut the haddock fillets into 3-inch pieces
hink dark meat works best in this recipe) in a crock pot
Place haddock and water in a dutch
Boil haddock and bone it.
Fry salt pork and cook onions in the fat. Cook cubed potatoes in just enough salted water to cover. When potatoes are cooked, add salt pork, fat, onions, fish and scalded milk to potatoes and water.
Salt and pepper to taste. Float crackers on chowder before serving.
Gently fry the onion and garlic until soft but not browned.
Add the haddock, potatoes, milk and sweetcorn.
Bring to simmering point and reduce heat.
Cook for 20 minutes or until the potatoes have softened.
Add prawns and warm through.
Remove from heat and add parsley, salt and pepper.
Serve with crusty bread.
Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
Remove bones from fish.
Saute diced pork until crisp, remove and set aside.
Saute onions in pork fat till golden brown.
Add fish, potatoes, celery, bay leaf, salt and pepper.
Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
Simmer for 30 minutes.
Add milk and butter and simmer for 5 minutes.
Serve chowder sprinkled with pork dice.