Smoked Haddock and Prawn Chowder

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.

Smoked Haddock & Prawn Chowder (3)

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.

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Smoked Prawn and Smoked Bacon Chowder and a Down by the Sea Salad

I’ve just tried something new for the first time – it’s quite exciting at my age to do that! Nothing saucy or involving dressing up in latex…I’m talking food here of course. What else?!

Smoked prawns are what have got me all excited and giddy. Am I just late to the party or is this something new? I came across them in our little Down by the Sea fishmonger’s the other day and they are sold in the traditional measure for cooked prawns here – by the pint.

Of course, I had to try them and along with two cooked and dressed crabs I had a delicious salad in mind for supper. It was utterly delicious and with some homemade mayonnaise for the crab (some of which I turned into a Marie Rose sauce for dipping) and a balsamic vinaigrette for the salad and some new potatoes drizzled with olive oil it was a wonderful meal. But not really a recipe to impress you with.

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I still had half a pint of prawns left (25 of them to be precise) so the next day I decided to make a kind for chowder for lunch. I don’t claim this to be a completely authentic chowder as I didn’t have any corn, so it’s more a cross between a chowder and the lovely soup from Scotland, Cullen Skink. Strange name, great soup.

Ingredients (to serve 2)

  • About 24 peeled prawns (smoked or plain)
  • 4 rashers of smoked streaky bacon, finely chopped
  • Half an onion finely chopped
  • 2 small sticks of celery, finely chopped
  • 3 tablespoons of plain flour
  • Half a litre of liquid (I used a mix of milk and fish stock made with the prawn shells)
  • 1 tablespoon of crème fraiche
  • A finely chopped spring onion
  • Olive oil
  • Salt and Pepper

Smoked Prawn & Bacon Chowder (2)

Gently fry the onion and celery in a little olive oil until it starts to soften then add the bacon and fry until it starts to crisp. Add the prawns and plain flour and cook gently for a few minutes. Add the stock/milk and bring slowly to a simmer. Cook for about 10 minutes, it will thicken. Taste and season if necessary. To serve stir in the crème fraiche and sprinkle over the spring onion.