Oh the deliciousness of a beautiful piece of perfectly smoked fish, haddock in this case, a dish I cooked in England before we headed back to Spain. Simple, quick to cook and oh so satisfying.
Ingredients (to serve 2 as a main course or 4 as a starter)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 600ml milk
- 400ml fish stock (can be made with 1 Fish Stock cube)
- 2 medium potatoes, peeled and finely diced
- 450g traditionally smoked haddock fillet, skinned
- 225g raw peeled prawns
- About a cup of creamed sweetcorn (I used tinned corn which I blended with the stick blender)
- Lemon juice, to taste
- Freshly ground black pepper
- 1tbsp fresh parsley, chopped
Heat the oil in a large heavy pan. Add the onion and cook gently for 10 minutes until soft. Add the milk and stock and bring to simmering point.
Add the potatoes and simmer for about 10 minutes or until they are soft. Keep the heat gentle as you do this.
Cut the haddock into bite-sized pieces and add to the pan. Cook very gently for 2 minutes, then add the prawns, creamed corn, lemon juice and pepper. Cook for a further 2-3 minutes, taste and season, stir in the parsley and serve.
If you enjoy chowder, take a look at my Smoked Prawn and Bacon Chowder recipe.
Chica Andaluza 
Wonderful. I love chowders like this.
And you make such wonderful ones if I remember some of your posts!
Now stoppit! I was just admiring split pea and zucchini soup on another blog. I haven’t even finished my toast yet! 🙂
I am a fan of soup for breakfast….so quite like the idea of the split pea and zucchini one!
Una receta perfecta para hoy que ha vuelto el frÃo!! 🙂
Aquà tenemos sol y viento…una mescla extraña!
Definitely appealing for a full meal for me! Like the way you have dealt with the corn . . . . but definitely would wait until I can make some of my own fish stock!!
Home made fish stock would most definitely add more flavour!
Looks delicious! I love smoked fish – I recently posted a smoky fish gratin – there is something in the air!!
Ooh that sounds good – I’m off to have a look!
Your chowder sounds delicious. Would you believe that smoked fish other that salmon is not common in our markets here in New Hampshire.
Oh I would believe it – here in Spain I can only ever find smoked herrings L
That makes me feel hungry and it’s coming up to lunch time 🙂
Just the thing for lunch! I made Fabada today but it turned out to be a sunny day so we were sitting there eating it and feeling very hot and uncomfortable L
Oh, but that sounds good! Haven’t had a nice smoked-fish-Anything in far too long!
I have to wait again now until we get back to England!
Wish I lived closer for leftovers. 😀 You always make such scrumity food.
Have a beautiful day Tanya.
😉 Mandy xo
Ah Mandy – you say the loveliest things J You could run over and I would refuel you!
Once again longing for better access to fresh and smoked fish. All we get here is smoked trout and salmon…but they might make a decent chowder, just not as good as this one!
I think they sound like they would make a wonderful chowder!
So incredible looking!
Thank you – it is pretty with the colours of the prawns and sweetcorn!
As kids we would occasionally have smoked fish. I quite liked it and mum always simmered it in milk. Your pottage certainly looks the business and appears to be straight, mainlining comfort food. Coupled with a large loaf of some gorgeous sourdough and a huge pat of good butter this would feed the body, mind and soul 🙂
It’s wonderful simmered in milk and then of that milk is turned into a white cheesy sauce….heaven! Not for you though L but I know you are always so lovely in your appreciation! Any sign of that sourdough starter yet? Maybe it’s being questioned in customs!
They might be testing the “white powder” as we speak 😉
It will only make them sneeze if they try to inhale!
They are probably trying to “reload” the drug sniffer dog as he was obviously bored and didn’t do his thing when the white powder appeared on the radar…”bugger Bruce…the sniffer dog is broken…”
Laughing so hard at this…. 🙂
😉
Come cucini bene, tu!
Ammiro sempre le tue ricette e anch’io vorrei essere li per mangiare quello che rimane……………
You would always be most welcome!
Simple and warming. Perfect for this time of year.
Exactly!
Nothing more inviting than a bowlful of fish soup with a sprinkling of green on it…I’ve got most of the ingredients on hand, so it’s coming up soon:)
Enjoy!
This looks incredibly delicious and just the type of soup/chowder that I love!
We enjoy them too – hearty and delicious!
Can you believe I only had chowder once in my life? a clam chowder and I loved it! You just reminded that I need to cook one and it’ll be this one, looks so yummy I could have it for breakfast right now! 🙂
I was a late starter on chowders too – they’re wonderful and a complete meal if you have a good bowl full!
Well this looks better than the leftover pizza I’m nibbling on.
Don’t knock it – I love cold pizza for breakfast!
Looks divine! Perfect cool weather food!
Great for our spring and your autumn!
This sounds so good, Tanya. I doubt I could find smoked haddock here, though, and my smoking days are better left behind me. I read Betsy’s comment above and maybe I can give this a try after all, but with trout or salmon. It’s certainly worth a try, eh? I do like a good chowder. 🙂
I bet it would be fantastic whatever you put into it!
It’s raining here and this sounds like the perfect dish for dinner!
It´s definitely a bug hug in a bowl!
I believe that’s the perfect marriage of England and Spain.
Adore Chowder fullsop
I need to experiment a bit with a soya milk version, something that has been on my to do list for seemingly ever!
I imagine it would be good as most of the flavour comes from the ingredients in the chowder and the milk gives it a background creaminess. Hope all is well on the beautiful south coast!
This looks absolutely scrumptious!!
Than Melissa, we really enjoy soups like this!
smoked fish…hemmmm..delicous…..
yummy
looks attractive and tasty , can I try it ??? 🙂
Go for it!
delicious when chilled atmosphere if you eat it 😀