Smoked Fish Chowder

Smoked Fish Chowder

Recipe by Jac
Servings

4

servings
Calories

319

kcal
Total time

45

minutes

Forget fish and chips – the real seaside flavours are in this delicious smoked fish chowder recipe. 

Ingredients

  • 10 black peppercorns

  • 1 bay leaf

  • 400 g (14.1oz) smoked haddock

  • 500 ml (17.6oz) milk (semi-skimmed)

  • 500 ml (17.6oz) vegetable stock, fresh or made with 1 cube

  • 1 tsp olive oil

  • 4 leeks

  • 500 g (17.6oz) new potatoes

Directions

  • Place the peppercorns, bay leaf and fish in a saucepan. Pour in the milk and stock and bring to a gentle simmer. Continue to simmer gently until just cooked through, about 6–8 minutes. Remove the fish from the pan and set aside, reserving the cooking liquid.
  • Meanwhile in a wide lidded frying pan (skillet), heat the oil over a low heat and stir in the leeks. Put the lid on and soften the leeks for 10 minutes.
  • Remove the lid from the leeks and turn up the heat. Add the cumin seeds and fry until they start to sizzle and pop, then stir in the potatoes.
  • Pour in the poaching liquid from the fish and bring to the boil. Reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
  • Turn off the heat. Break the fish apart gently with your fingers and add to the soup. Heat gently for 1–2 minutes before serving.

Nutritional Information

  • Calories 319 | Fat 5.1g | Net carbs 32.8g | Protein 33.1g

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Forget fish and chips – the real seaside flavours are in this delicious smoked fish chowder recipe. 

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