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Haddock Chowder

Haddock Chowder

Haddock Chowder is a tasty recipe for a fish-based main course: here is an easy and quick way to prepare it at home!

05 November, 2018
Average: 4 (3 votes)

Type of dish

serves for


total time

0 HR 55 MIN


4 tbsp
1, finely chopped
2 large, peeled and diced
Fish stock
500 ml
500 ml
2 white, cubed
900 g, fillet, skinned, pin-boned, and cut into chunks
400 ml
1 small bunch, chopped
black, freshly ground
4 thin slices
Extra virgin olive oil
4 tbsp
4 tbsp, pesto
Lemon zest
4 tbsp, finely grated


Step 01

  • Melt the butter in a large saucepan or casserole dish set over a medium heat until hot.
  • Add the onion, carrot, and a pinch of salt, and sweat for 7-8 minutes until softened and the onion is translucent. Set aside.
  • Combine the stock, water, and potatoes in a large saucepan.
  • Bring to the boil and then reduce to simmer, cooking for 10-12 minutes until tender.
  • Remove with a slotted spoon and add to the onions and carrots.
  • Add the haddock to the stock and water mixture and simmer for 8-10 minutes until firm to the touch and flaking.
  • Remove with a slotted spoon and add to the onions, carrots, and potatoes.
  • Stir the potato and fish cooking liquid into the saucepan with the onions, carrots, potatoes, and fish.
  • Bring to a simmer and then reduce to a low heat.
  • Gradually add the double cream, stirring gently.
  • Simmer and then season to taste with salt and pepper.
  • Stir in the chives and set aside, keeping warm.

Step 02

To serve the haddock chowder

  • Preheat the grill to hot.
  • Brush the slices of baguette with the extra-virgin olive oil and then toast for 1-2 minutes on both sides until golden.
  • Ladle the soup into serving bowls.
  • Spread the toasted baguette with basil pesto and serve on the side.

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