Smoked Haddock Chowder

• Finnan Haddie(500 g)
• Potato(500 g)
• Leek(1)
• Celery(2)
• Onion(1)
• Garlic(2 cloves)
• Butter(3 tbsp)
• All-Purpose Flour(2 tbsp)
• Milk(400 ml)
• Vegetable Broth(600 ml)
• Bay leaf(1)
• Thyme(1 tsp)
• Black pepper(½ tsp)
• Cream(150 ml)
• Flat Leaf Parsley(2 tbsp)
• Bread(4 slices)

Method

1. 1

   Trim and finely slice the {Leek}, dice the {Onion} and {Celery}, mince the {Garlic}, peel and cut the {Potato} into small bite-size chunks, and cut the {Smoked Haddock} into irregular pieces.

   ~12 min

2. 2

   Melt {Butter} in a large pot over medium heat. Add the {Leek}, {Onion}, and {Celery} with a pinch of salt and cook until softened but not browned. Stir in the {Garlic}, then sprinkle in the {Flour} and cook for 1 minute.

   ~8 min

3. 3

   Gradually pour in the {Milk} and {Vegetable Stock}, stirring well so the base stays smooth. Add the {Potato}, {Bay leaf}, {Thyme}, and {Black pepper}. Bring to a gentle boil, then lower the heat and simmer until the potatoes are tender.

   ~12 min

4. 4

   Add the {Smoked Haddock} and {Cream}. Simmer gently until the fish flakes into the chowder and the soup turns thick and creamy. Remove the bay leaf, then stir through most of the {Fresh parsley}.

   ~8 min

5. 5

   Toast the {Bread}, spread with {Butter}, then ladle the chowder into bowls and finish with the remaining parsley. Serve the buttered toast on the side for dipping.