Smoked Haddock Chowder
5
This will warm you from the end of your nose to the tips of your toes!
Low in fat
Recipe Key Facts
- Prep time: 20mins
- Cooking time: 30mins
Dairy free | Egg free | Gluten free | Shellfish free | Nut free*
Serves: 6
Calories: 212 Kcal per serving
Ingredients
Shopping List
- 450g (1lb) undyed smoked haddock fillets, skinned and cubed
- 1 tbsp olive oil
- 1 large onion, chopped
- 340g (12oz) potatoes, peeled and roughly chopped
- 4 sticks celery, chopped
- 4 rashers smoked back bacon, chopped
- 2 x 400g (14oz) can chopped tomatoes with herbs
- 425ml fish stock
- 2 tbsp tomato purée
- Salt and black pepper
- 1 green pepper, deseeded and roughly chopped
- Parsley to garnish
Method
- Heat the oil in a large pan. Add the onion, potatoes, celery and bacon, cook for 5 minutes until the onions and bacon are beginning to colour.
- Add the tomatoes and stock and bring to the boil; reduce the heat and cook for 12 minutes until the potatoes are tender.
- Add the tomato purée, seasoning, green pepper and fish. Return to simmer for 7 minutes.
- Sprinkle with parsley and serve with chunks of granary bread.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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