Belvoir Bites – Smoked Haddock & Leek Chowder
Our Executive Head Chef Chris Ansell has produced a lovely recipe which will soon be available at The Fuel Tank. The chowder makes a lovely hearty lunch time dish, a tasty starter or even something for supper.
Recipe – Smoked Haddock & Leed Chowder
600g natural smoked haddock
100ml double cream
150g chopped streaky bacon
2 medium leeks sliced and washed
2 medium potatoes diced par cooked in salted water
300ml fish or chicken stock
2 bay leaves
2 tbsp chopped parsley.
– Put the haddock in a deep frying pan, add the milk and bay leaf and bring to the boil. Remove from the heat and leave undisturbed for 5 minutes
– Lift the haddock from the pan; reserve cooking liquor and haddock for later
– Heat up a large saucepan and fry the bacon until it starts to go brown
– Add the leeks and potatoes; cook for a couple of minutes
– Pour in stock and reserved milk
– Bring to boil and simmer for 6 minutes
– Add flaked haddock, sweetcorn and cream and gently bring back to the boil. Do not stir too much at this stage or you will break up the fish
– Stir in the parsley and season with pepper. Taste before adding any salt – I personally find the saltiness from the fish seasons the chowder without adding anymore.
This can be served with crusty bread as a really good lunch or supper dish, but I like to make a fairly simple Thermidor Toasties to serve with it…
Recipe – Prawn Thermidor Toastie
1 shallot finely chopped
25g plain flour
100ml fish stock
100ml double cream
80g mature cheddar
Half teaspoon English mustard
2 teaspoons chopped parsley
75g cooked prawns
6 slices of sourdough.
– Place the butter in a pan, add shallots and soften
– Add flour and cook for 1 minute
– Add stock and double cream and bring to the boil
– Add mustard, cheese, prawns and herbs; season to taste
– Divide mixture between 3 slices of the sourdough, then place the remaining slices on top of this
– Grill the toasties until golden brown on each side.
Serve the prawn toasties with the smoked haddock and leek chowder.