Smoked haddock chowder
16 June 2005
I had mífriend Stephen for lunch, and he demanded the recipe for the smoked haddock chowder, so here it is. Simple as anything, and really rather gorgeous.
Cut half a dozen rashers of smoked bacon into strips, and fry them in a big saucepan in a couple of ounces of unsalted butter for a few minutes, till they start to colour. Then add three slender leeks, sliced finely, and sizzle till soft - another ten minutes or so.
Meanwhile, peel and dice a pound of potatoes, and bring them to the boil with a couple of bay leaves in a pint of milk and a carton (284g, or some such, in this country - is this half a pint? Itís ridiculous, whatever it is) of cream - I use a luxury Jersey pouring cream, but plain single would do, or whipping. Simmer the potatoes for ten minutes or so, till soft; then add two fillets - about a pound in weight - of undyed smoked haddock, skinned and cut into chunks. As you chunk it, youíll find a few pin-bones, which you can work out with your fingers. Simmer a couple of minutes longer, till the haddock starts to flake. By now the bacon-and-leeks will be ready; pour the creamy fish & potato mixture into the other (I told you to use a big pan, now didnít I?), stir them together, season with black pepper - it wonít need salt - and bring it back to the boil, then serve with a scattering of parsley.
© Chaz Brenchley 2005
Reproduced here by permission of Chaz Brenchley, who asserts his moral right to be identified as the author of this work.