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Smoked haddock chowder

 So often a slightly smoked flavour can titillate jaded taste buds. This is such a nourishing way to incorporate protein as well as soft textures and creamy flavours.

Smoked haddock chowder sorted food
Preparation time: about 15 minutes  
Cooking Time: about 30 minutes
Serves: 4
1 leek
2 large potatoes
2 naturally smoked haddock fillets, skin removed
1 fish stock
1 bay leaf
100 ml skimmed milk
198g sweetcorn
1 lemon
2 fresh plum tomatoes
1 small French baguette
1 handful fresh parsley

  • Preheat the oven to 180°C.
  • Slice the leek and wash well in cold water, then peel and dice the potatoes.
  • Heat a glug of olive oil in a deep saucepan and chuck in the leek and potatoes. 
  • Fry until the leeks soften.
  • Add the fish stock and bay leaves then bring to a simmer for 15 minutes.
  • Place the fish into a pan with the milk.
  • Heat gently and poach for a couple of minutes to just cook the fish.
  • Cut the baguette into thin slices and lay out on a baking tray. 
  • Drizzle with a little oil and bake in the oven for 5 minutes.
  • Strain the fish through a sieve, letting the milk fall into the soup beneath. 
  • Blitz the soup until smooth, using a stick blender or heat resistant liquidiser.
  • Return the soup to the saucepan and add the sweetcorn.
  • Chop the parsley finely, deseed and dice the fresh tomatoes and add to the soup with the zest and juice of the lemon and the poached fish.
  • Serve the soup in bowls with a couple of croutons and a scattering of parsley.

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