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Bookmark Recipe

Haddock and Dublin Bay Prawn Chowder with Leeks

The whole family will love the simple, delicious flavours of this soup.

6 people
25 min
Nutrition per serving
  • kcal
    404kcal
  • protein
    27g
  • total fat
    18g
  • saturates
    10g
  • iron
    2.6mg
  • carbs
    38g

Ingredients

  • 300g haddock fillets, boned and skinned

    150g smoked haddock fillets, boned and skinned and undyed if possible

    200g Dublin Bay prawns

    1½ tablesp. olive oil

    Knob of butter

    2 medium leeks, cleaned and thinly sliced

    2 garlic cloves, peeled and finely chopped

    3 thyme sprigs (lemon thyme if available), plus extra leaves to garnish

    1 bay leaf

    650g potatoes, peeled and diced into 2 cm cubes

    700ml fish or vegetable stock

    ½ teasp. chilli flakes

    Salt and freshly ground black pepper

    3 tablesp. crème fraîche

    Chives, to garnish

    To serve: Brown soda bread

Main

  • 300g haddock fillets, boned and skinned

    150g smoked haddock fillets, boned and skinned and undyed if possible

    200g Dublin Bay prawns

    1½ tablesp. olive oil

    Knob of butter

    2 medium leeks, cleaned and thinly sliced

    2 garlic cloves, peeled and finely chopped

    3 thyme sprigs (lemon thyme if available), plus extra leaves to garnish

    1 bay leaf

    650g potatoes, peeled and diced into 2 cm cubes

    700ml fish or vegetable stock

    ½ teasp. chilli flakes

    Salt and freshly ground black pepper

    3 tablesp. crème fraîche

    Chives, to garnish

    To serve: Brown soda bread

Method

Copy Text

To make the chowder: Heat a tablespoon of the oil and a knob of butter in a large sauce pan over a medium heat and fry the leeks and garlic for about 3 minutes. Add the thyme sprigs, bay leaf and potatoes and cook for another minute or two. Pour in the stock. Bring to the boil. Cover, reduce to a simmer and cook for 8-10 minutes until the potatoes are almost cooked. The liquid should have thickened slightly. Scatter in the chilli flakes and season with a little salt and black pepper.

Cut the fresh and smoked haddock into 3 cm pieces. Season the haddock and prawns then add them to the sauce pan and gently press down into the broth so that the fish is only just submerged. Cover and simmer very gently for about 5 minutes or until the fish is cooked.  You will know it is cooked when the haddock flakes easily. Timing will depend on the thickness of the fish.

To serve: Take the sauce pan off the heat and remove the thyme sprigs and bay leaves. Still off the heat, spoon in the crème fraîche and gently swirl around in the broth until it looks creamy. Add the chives and serve with brown soda bread.

Method

Copy Text

To make the chowder: Heat a tablespoon of the oil and a knob of butter in a large sauce pan over a medium heat and fry the leeks and garlic for about 3 minutes. Add the thyme sprigs, bay leaf and potatoes and cook for another minute or two. Pour in the stock. Bring to the boil. Cover, reduce to a simmer and cook for 8-10 minutes until the potatoes are almost cooked. The liquid should have thickened slightly. Scatter in the chilli flakes and season with a little salt and black pepper.

Cut the fresh and smoked haddock into 3 cm pieces. Season the haddock and prawns then add them to the sauce pan and gently press down into the broth so that the fish is only just submerged. Cover and simmer very gently for about 5 minutes or until the fish is cooked.  You will know it is cooked when the haddock flakes easily. Timing will depend on the thickness of the fish.

To serve: Take the sauce pan off the heat and remove the thyme sprigs and bay leaves. Still off the heat, spoon in the crème fraîche and gently swirl around in the broth until it looks creamy. Add the chives and serve with brown soda bread.