I select a thick fillet of naturally smoked haddock, add a few scallops and a couple of greedy handfuls of the mussels and clams. Add the milk with herbs to the pan and bring to a gentle simmer for 6-8 minutes until the potatoes are cooked. Stir in the flour and cook for a couple of minutes, Add the fish stock or water slowly, stirring all the time. Add the smoked paprika, stir through and cook for another minute. Pour in cream and cook until heated through, about 5 minutes. Serve in warm, deep bowls with plenty of fresh crusty bread and butter. A good chowder should be a celebration of the sea – it does not claim to be a frugal dish. Add the milk, bouquet garni and diced potatoes, Simmer for 6–8 minutes until the potatoes are almost cooked and the sauce has thickened slightly. When cooked, add the vegetables and the haddock, breaking the fish up. Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside. Info. Serve in warm bowls with plenty of fresh crusty bread, 8 speedy, easy, delicious midweek dinners, , large, sliced horizontally into 3 slices (roes removed), , rind removed and chopped into small pieces, 500ml of fish stock, preferably homemade, or good-quality shop-bought. https://www.greatbritishchefs.com/recipes/seafood-chowder-recipe Congrats! Save. It relies on a smoked fish called finnan haddie, which is a type of smoked haddock. Gently poach the haddock in milk with the bay leaf and oregano over a low-medium heat. In a saucepan sauté the shallot in butter over a low heat until softened but not browned. I rarely plan what to buy when I visit my local fishmonger. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In Scotland, this smoky chowder is a popular comfort food, keeping bellies warm and filled through the chilly winter months. Faced with such bounty, a certain amount of indecision is always inevitable. Smoked haddock in milk. It should be as luxurious as fine cashmere on a chilly day. "To make this special I’m adding scallops and also hot smoked paprika, feel free to use the sweet version if you’d prefer the flavour without the piquancy.". Remove half the vegetables and the bay leaf from the pan and mash the remaining vegetables. Transfer to a plate using a slotted spoon. 3. The real deal can be ordered online and is an incredibly delicious product that's worth trying. Alternatively, use water, bouquet garni, made from 6 parsley stalks, 2 sprigs of thyme and a bay leaf, tied with kitchen string, Join our Great British Chefs Cookbook Club. Add the smoked paprika, stir through and cook for another minute.