HADDOCK CHOWDER
HADDOCK CHOWDER
SHORT DESCRIPTION
A hearty, full-flavoured chowder with potatoes, celery, cabbage, onions and corn, enriched with the subtle smokiness of Cape Haddock.
Serves 2
INGREDIENTS
3 x I&J Haddock Medallions
1 Tbsp (15 ml) butter
1 large onion, finely chopped
1 celery stick, finely chopped
1 leek, washed and finely chopped
3 medium potatoes, diced
600 ml milk
200 ml fish stock
1 x 410 g can of whole kernel corn, drained
2 Tbsp (30 ml) finely chopped parsley
Salt and pepper for seasoning
Baby corn and fresh dill for garnish
METHOD
1.
Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
Melt the butter in a large saucepan over a gentle heat. Add the chopped onion, celery and leek and cook for 8-10 minutes, until softened.
2.
Stir in the potatoes and toss with the vegetables. Pour in the milk and top up with the stock. Bring to the boil, reduce to a simmer for 15 minutes, until the potatoes are cooked.
Stir in the potatoes and toss with the vegetables. Pour in the milk and top up with the stock. Bring to the boil, reduce to a simmer for 15 minutes, until the potatoes are cooked.
3.
Add the frozen Haddock Medallions, and simmer for a further 5 minutes, or until the fish is cooked through and starting to break apart. Stir the sweet corn into the chowder and heat for 1 minute. Stir in the parsley, season with salt and pepper.
Add the frozen Haddock Medallions, and simmer for a further 5 minutes, or until the fish is cooked through and starting to break apart. Stir the sweet corn into the chowder and heat for 1 minute. Stir in the parsley, season with salt and pepper.
4.
Serve the chowder with baby corn, a sprig of fresh dill and fresh ciabatta.
Serve the chowder with baby corn, a sprig of fresh dill and fresh ciabatta.
SHORT DESCRIPTION
A hearty, full-flavoured chowder with potatoes, celery, cabbage, onions and corn, enriched with the subtle smokiness of Cape Haddock.
INGREDIENTS
3 x I&J Haddock Medallions
1 Tbsp (15 ml) butter
1 large onion, finely chopped
1 celery stick, finely chopped
1 leek, washed and finely chopped
3 medium potatoes, diced
600 ml milk
200 ml fish stock
1 x 410 g can of whole kernel corn, drained
2 Tbsp (30 ml) finely chopped parsley
Salt and pepper for seasoning
Baby corn and fresh dill for garnish
