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Chunky Smoked Haddock Chowder
Courtesy of UK Seafish Authority
Servings: n/a
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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1 lb. smoked haddock or cod, skinned and cubed
2 Tbsp. butter
3 shallots, chopped
4 slices bacon, chopped
3 c. vegetable broth
1 lb. broccoli florets
1 lb. turnips, peeled and cubed
2/3 c. créme fraiche
1 small French baguette
2 tsp. Dijon mustard
4 oz. gruyére cheese, grated
What to do:
1. Heat butter in a large pan. Add shallots and bacon and cook 3-4 min.
2. Add broth, broccoli and turnip. Cook for 10 min, or until the vegetables start to soften.
3. Add fish and cook for 5 min. Stir in the créme fraîche and simmer for 2-3 min.
4. Preheat broiler. Spread the sliced bread with the mustard and top with the cheese. Broil 3-4 min, or until the cheese is bubbling.
5. Serve chowder hot with a few slices of the bread.

*Tip: Chowder can be pureed and frozen up to 4 weeks.


Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Ideal served as lunch for children.
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