Smoked Haddock Chowder Recipe

January Recipe from The Real Island Food Company 
 

Smoked Haddock Chowder

Perfect for a winter supper, a healthy fish based dish which can be altered to suit any number of people or adapted to suit vegetarians. This can be all made from ingredients grown and sourced on the Island and is quick and easy to make. Using naturally smoked haddock from Phillips Fine Foods means you get a really tasty fish with no added colours or flavourings.

Ingredients:
1 smoked haddock fillet cut in two from Phillips Fine Foods
2 leeks, thinly sliced
2 cloves of oak smoked garlic from The Garlic Farm
Half a red onion, finely chopped
2 potatoes, peeled and chopped into 2cm cubes
Pint of good chicken stock (vegetable stock will do)
Half a pint of Wight milk
Dob of Coppid Hall Farm butter
Small amount of grated Galleybagger, from the Isle of Wight Cheese Co Bay leaf, thyme, salt and pepper
Optional – slosh of double cream, cooked peeled prawns
All available from The Real Island Food Company: http://www.realislandfood.co.uk/ or call: 731778.

This will serve two as a hearty supper, or four as a smaller starter. Preparation time ten minutes, cooking time fifteen minutes.

Soften the leeks, garlic and onion in the butter. Add the chicken stock and herbs and pop in the smoked haddock fillets, skin side down. Keep the liquid below a simmer until the skin can be lifted from the fish and it’s starting to flake – about four minutes. Remove the fish and allow to cool. Add the chopped potatoes to the liquid and bring up to a simmer. When the potatoes are done, add the milk and fish and bring back to a simmer. Season to taste and add the cream and prawns if you’re using these. Sprinkle over the cheese and serve with crusty bread from Market Bakery.