Smoked Haddock Chowder

• doses: Serves 4

Ingredientes

25g butter

225g leeks, finely sliced

100g onions, finely sliced

Salt and freshly ground black pepper

3 medium potatoes, peeled and cut into a small dice

400ml full-fat milk

400ml fish stock

200g smoked haddock, skinned and cut into small chunks

2 tbsp cream

2 tbsp chopped fresh flat-leaf parsley

Instruções

1 Melt the butter in a pan set over a low heat, then sweat the leeks and onions with some salt and pepper for 4-5 minutes, until soft. Cooking on a low heat will ensure the leeks and onions don't take on any colour.

2 Add the potatoes, milk and stock to the pan. Bring to the boil, then reduce the heat and simmer for 5-10 minutes, until the potatoes are cooked.

3 Add the smoked haddock and cook for a further 2-3 minutes, until the fish is just cooked. Add the cream and season with salt and pepper, then stir in the chopped parsley. Serve in big, warmed bowls.

Notas

"Every restaurant has its own version of chowder. Some include practically everything that swims in the sea, but this version is simplicity itself and places the flavour of the smoked haddock centre stage. We include this recipe in most of the classes we run for our visitors in the cookery school, particularly those from the United States."