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
Bookmark Recipe
Haddock and Dublin Bay Prawn Chowder with Leeks
6 people
25 min
Nutrition per serving
-
kcal404kcal
-
protein27g
-
saturates10g
-
fat18g
-
iron2.6mg
-
carbs38g
Ingredients
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 TextTo 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 TextTo 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.
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