Hello, fellow food aficionados! Today, I’m thrilled to share a dish that brings a taste of the seaside right to your kitchen: Creamy Smoked Haddock and Leek Chowder. As someone who loves to cook at home and experiment with various flavors, this hearty chowder holds a special place in my heart. There’s something utterly comforting about a warm, creamy bowl of chowder that makes you feel like you’re wrapped in a cozy blanket, especially on those chilly UK evenings.
Years ago, I discovered my love for seafood during a trip to the Cornish coast. The fresh, salty air and the vibrant fishing communities instilled in me an appreciation for the incredible flavors of the sea. Smoked haddock has always stood out to me – its delicate, smoky flavor adding a depth that is simply irresistible. Coupled with the sweetness of leeks and creaminess of potatoes, this chowder truly becomes a symphony of flavors.
I find this dish to be incredibly versatile as well. It makes for a perfect lunch or a light dinner; you can even serve it as a starter for a more elaborate meal. Best of all, it doesn’t require an extensive list of ingredients or a culinary degree to make. It’s all about simple, wholesome ingredients coming together in a way that feels, and tastes, like home.
Let’s dive right into how you can recreate this gem of a dish at home. Here’s what you’ll need:
Ingredients:
– 300g smoked haddock fillets
– 2 medium leeks, washed and thinly sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 celery stalk, finely chopped
– 500ml fish stock
– 250ml whole milk
– 150ml double cream
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Let’s break down the method step by step:
1. Begin by preparing the smoked haddock. Place the fillets in a large saucepan, cover with the milk, and poach over low heat for about 8-10 minutes until the fish is just cooked through. Remove the fish from the milk, set aside, and reserve the poaching liquid.
2. In a large pot, heat the olive oil and butter over medium heat. Add the finely chopped onion, sliced leeks, and celery. Sauté for about 5-7 minutes until the vegetables are softened and translucent.
3. Add the minced garlic to the pot and cook for another minute until fragrant.
4. Stir in the diced potatoes, bay leaf, and dried thyme. Pour in the fish stock and the reserved poaching liquid from the haddock. Bring to a gentle boil, then reduce the heat to a simmer. Cook for about 15-20 minutes until the potatoes are tender.
5. Remove the bay leaf. Use a potato masher or a fork to slightly mash some of the potatoes in the pot to thicken the chowder.
6. Gently flake the smoked haddock into bite-sized pieces and add them to the pot. Pour in the double cream, stirring well to combine. Season with salt and pepper to taste.
7. Let the chowder heat through over low heat for an additional 5 minutes, ensuring everything is well combined and heated through.
8. Serve the chowder hot, garnished with freshly chopped parsley.
I personally love to enjoy this chowder with a crusty slice of sourdough bread – perfect for dipping and soaking up all that creamy goodness.
This creamy smoked haddock and leek chowder is a testament to how simple ingredients can create something magical. Whether you’re cooking for your family, hosting friends, or simply treating yourself to a comforting meal, this dish is sure to impress.
Let me know how it turns out for you! Any personal twists or tweaks you add to the recipe? Share your thoughts and experiences in the comments below. Happy cooking!
Ingredients
Ingredients:
– 300g smoked haddock fillets
– 2 medium leeks, washed and thinly sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 celery stalk, finely chopped
– 500ml fish stock
– 250ml whole milk
– 150ml double cream
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Method
Method:
1. Begin by preparing the smoked haddock. Place the fillets in a large saucepan, cover with the milk, and poach over low heat for about 8-10 minutes until the fish is just cooked through. Remove the fish from the milk, set aside, and reserve the poaching liquid.
2. In a large pot, heat the olive oil and butter over medium heat. Add the finely chopped onion, sliced leeks, and celery. Sauté for about 5-7 minutes until the vegetables are softened and translucent.
3. Add the minced garlic to the pot and cook for another minute until fragrant.
4. Stir in the diced potatoes, bay leaf, and dried thyme. Pour in the fish stock and the reserved poaching liquid from the haddock. Bring to a gentle boil, then reduce the heat to a simmer. Cook for about 15-20 minutes until the potatoes are tender.
5. Remove the bay leaf. Use a potato masher or a fork to slightly mash some of the potatoes in the pot to thicken the chowder.
6. Gently flake the smoked haddock into bite-sized pieces and add them to the pot. Pour in the double cream, stirring well to combine. Season with salt and pepper to taste.
7. Let the chowder heat through over low heat for an additional 5 minutes, ensuring everything is well combined and heated through.
8. Serve the chowder hot, garnished with freshly chopped parsley. Enjoy your creamy smoked haddock and leek chowder!
