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Smoked Haddock Chowder

450g (1 lb.) Smoked Haddock Fillet (Preferably undyed)
110g ( lb.) Streaky Rashers
1 large Onion
1 large Potato
350ml ( pt.) Water
350 ml ( pt.) Milk
60g(2 oz.) Butter
60g (2oz.) Flour
Dice the rashers into small pieces
Melt the butter in a large heavy bottomed pot and add in the rashers.
Cook for about 5 mts until the rashers start to brown.
Dice the onion, potato, and cod into small pieces.
[Discard any skin or bones from the fish]
Add the onions to the pan and cook slowly for 4-5 mts.
Sprinkle over the flour and stir in well.
Gradually add the milk and water, whisking in well to make sure there are no lumps.
When this comes to the boil add the potato and the fish.
Grate in the pepper and simmer gently for 30 mts [ or until the potato is cooked]
Serve as a lunch or a hearty starter.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef