The Art of Making Smoked Haddock Chowder: A Hearty and Delicious Soup
To begin with, we're going to start with the potatoes, taking two big ones or four of this size if you can. Just peel them cut them into chunks that's what's going to thicken our soup. Meanwhile, I'm going to take the leek, the white end, slice it and that's going to be the flavor of our onion base. A shot of oil in the base of the pan and then the potatoes and leaks can go in and we want to fry those off for about 3 or 4 minutes to start to soften. Yes, it is quite unusual to fry potatoes straight away, usually boil them first. But that's what makes this recipe unique.
We're going to continue by looking at our smoked haddock. It's had the bones taken out but still has the skin on right, not a problem. The whole thing into a pan and then just enough milk to cover it, really is just a tiny bit, just to stop it burning. Then we heat that up and that's going to poach the fish. The milk will have an amazing fishy flavor, which we can add to our soup. We can also flake up the fish and put in right at the end so it doesn't overcook.
While waiting for the fish to finish cooking, we can make some nice croutons out of our baguette. On the angle, if you can just cut pieces like that's what we want that's cool. These are going to go onto a baking tray and into an oven at 180° C to crisp up. The only thing we add is a drizzle of oil. Oh yeah, you want to sprit that in please. We don't need to give our leaks much of a head start. You can see they're just beginning to soften now.
We can add in our stock, which comes in the form of 1 liter of fish stock. That's what we're going to make up with the fish stock paste if you can scoop that into there. Last thing to go into our soup is a couple of bay leaves. Then we want to bring that up to a boil and let it simmer for about 15-20 minutes until the potato is fully cooked.
In the meantime, we can prep everything that's going to go in at the end. We're going to take some fresh parsley, yep, and chop that. And finally, chop the tomatoes; we're going to quarter them and then just remove the center and which just the flesh; we're going to dice up as well.
As our soup continues to bubble away for about 15 minutes, we can prep all the other ingredients. That's finely diced fresh tomato chopped fresh parsley, the zest of a lemon, and our flaked poached haddock with our soup cooked and potatoes nice and soft.
We can fish out our bay leaves don't need those anymore out now. Funny how that is. Then while I blend our soup Jamie, you can take our haddock yeah, and just flake the meat off of it. It's still on the skin; just kind of back a spoon if it's cooked perfectly it's these flakes we don't want it too small okay big flakes but that's what we want if you do a couple of those y now make sure if you're using a blender that it's one that is heat proof, you can put hot soups in or you can get a stick blender which will do just the same job otherwise blend it up and that's it. The soup pretty much finished.
Pour that back in so smooth beautifully smooth and the potato does that and then we can add everything else in. Our rest of the milk from our poaching liquor, all the rest of the ingredients on your board; Jamie minine is the tin just the sweet corn; we need obviously well I know what you're like Mr literal well you know it's good to be specific so that's sweet corn, tomato fish lemon zest and the parsley all in there.
And then a generous ladle into a bowl, and that is one really warming comforting soup. Now, we've got tons and tons of soup recipes on our website sortedfood.com just go there have a search and find your favorite and let us know comment down below what is your favorite soup in the whole entire world. I think today mine might be this one yeah, there we go smoked hech chowder; got some of those croutons we made oh yeah I forgot about those extra crunch beautiful.
And there it is smoked hech chowder with baguette crouts. Sorted that's so smooth creamy without adding cream just a little bit of milk yeah really smooth and creamy, that is really nice and the flakes of fish aren't broken down too much love it; I'm going to go for a crep and also a pretty cheap soup too, and there's loads more other cheap great tasting recipes on sortedfood.com.
"WEBVTTKind: captionsLanguage: ensoups don't get much better or more filling than this smoked hadock chowder our smoked had up chowa needs potato and leak as the base that's what gives it flavor and thickens it and then we put in the smoked hadock the Tomato the parsley and the sweet corn right at the end cool okay it's an awesome soup start with you're going to do the potatoes so two big ones or four this size if you can just peel them cut them into chunks that's what's going to thicken our soup and meanwhile I'm going to take the leak the white end slice it and that's going to be the flavor the onion base a shot of oil in the base of the pan and then the potatoes and leaks can go in and we want to fry those off for about 3 or 4 minutes to start to soften that's quite unusual isn't it to fried potatoes straight away usually boil them first yeah well eventually we're going to boil it in the stock okay but to start off with we just get them all nice and hot and the leaks softened and now we can look at our smoked had a smoked fish it's had the bones taken out but it's still got the skin on right not a problem the whole thing into a pan and then just enough milk to cover it and really is just a tiny bit just to stop it burning and then we heat that up and that's going to poach the fish the milk will have an amazing fishy flavor we can add to the soup and the fish we can flake up and put in right at the end so it doesn't overcook whilst we're waiting for that we can make some nice croutons out of our baguette to serve with it so on the angle if you can just cut pieces like so that's what we want that's cool these are going to go onto a baking tray and into an oven about 180° C to crisp up and the only thing we add is a drizzle of oil oh yeah you want to sprit that in please we don't need to give our leaks much of a head start you can see they're just begin to soften now we can add in our stock our stock comes in the form of 1 liter of fish stock which we're going to make up the fish stock paste if you can scoop that into there last thing to go into our soup a couple of bay leaves then we want to bring that up to a boil let it simmer for about 15 20 minutes until the potato is fully cooked in the meantime we can prep everything that's going to go in at the end if we can take some fresh parsley yep and finally chop that and the tomatoes we're going to quarter take out the center and which just the flesh we're going to dice up as we wait for our soup to continue bubbling away for about 15 minutes we can prep all the other ingredients that's finely diced fresh tomato chopped fresh parsley the zest of a lemon and our flaked poached hadock with our soup cooked and our potatoes nice and soft we can fish out our bay leaves don't need those anymore out so funny and then while I blend our soup Jamie you can take our hadock yeah and just flake the meat off of it it's still on the skin just kind of back a spoon if it's cooked perfectly it's these flakes we don't want itce too small okay big flakes but that's what we want if you do a couple of those y now make sure if you're using a blender that it's one that is heat proof you can put hot soups in or you can get a stick blender which will do just the same job otherwise blend it up and that's it the soup pretty much finished pour that back in so smooth beautifully smooth and the potato does that and then we can add everything else in so all the rest of the milk from our poaching liquor and then everything else on your board Jay minine is the tin just the sweet corn we need obviously well I know what you're like Mr literal well you know it's good to be specific so that's sweet corn tomato fish lemon zest and the parsley all in there and then a generous Ladle into a bowl and that is one really warming comforting soup now we've got tons and tons of soup recipes on our website sortedfood.com just go there have a search and find your favorite and let us know comment down below what is your favorite soup in the whole entire world I think today mine might be this one yeah there we go smoked hech chowder got some of those croutons we made oh yeah I forgot about those extra crunch beautiful and there it is smoked hech chowder with baguette crouts sorted that's so smooth creamy without adding cream just a little bit of milk yeah really smooth and creamy that is really nice and the flakes of fish aren't broken down too much love it I'm going to go for a crep and also a pretty cheap soup too and there's loads more other cheap great tasting recipes on sortedfood.com go check them outsoups don't get much better or more filling than this smoked hadock chowder our smoked had up chowa needs potato and leak as the base that's what gives it flavor and thickens it and then we put in the smoked hadock the Tomato the parsley and the sweet corn right at the end cool okay it's an awesome soup start with you're going to do the potatoes so two big ones or four this size if you can just peel them cut them into chunks that's what's going to thicken our soup and meanwhile I'm going to take the leak the white end slice it and that's going to be the flavor the onion base a shot of oil in the base of the pan and then the potatoes and leaks can go in and we want to fry those off for about 3 or 4 minutes to start to soften that's quite unusual isn't it to fried potatoes straight away usually boil them first yeah well eventually we're going to boil it in the stock okay but to start off with we just get them all nice and hot and the leaks softened and now we can look at our smoked had a smoked fish it's had the bones taken out but it's still got the skin on right not a problem the whole thing into a pan and then just enough milk to cover it and really is just a tiny bit just to stop it burning and then we heat that up and that's going to poach the fish the milk will have an amazing fishy flavor we can add to the soup and the fish we can flake up and put in right at the end so it doesn't overcook whilst we're waiting for that we can make some nice croutons out of our baguette to serve with it so on the angle if you can just cut pieces like so that's what we want that's cool these are going to go onto a baking tray and into an oven about 180° C to crisp up and the only thing we add is a drizzle of oil oh yeah you want to sprit that in please we don't need to give our leaks much of a head start you can see they're just begin to soften now we can add in our stock our stock comes in the form of 1 liter of fish stock which we're going to make up the fish stock paste if you can scoop that into there last thing to go into our soup a couple of bay leaves then we want to bring that up to a boil let it simmer for about 15 20 minutes until the potato is fully cooked in the meantime we can prep everything that's going to go in at the end if we can take some fresh parsley yep and finally chop that and the tomatoes we're going to quarter take out the center and which just the flesh we're going to dice up as we wait for our soup to continue bubbling away for about 15 minutes we can prep all the other ingredients that's finely diced fresh tomato chopped fresh parsley the zest of a lemon and our flaked poached hadock with our soup cooked and our potatoes nice and soft we can fish out our bay leaves don't need those anymore out so funny and then while I blend our soup Jamie you can take our hadock yeah and just flake the meat off of it it's still on the skin just kind of back a spoon if it's cooked perfectly it's these flakes we don't want itce too small okay big flakes but that's what we want if you do a couple of those y now make sure if you're using a blender that it's one that is heat proof you can put hot soups in or you can get a stick blender which will do just the same job otherwise blend it up and that's it the soup pretty much finished pour that back in so smooth beautifully smooth and the potato does that and then we can add everything else in so all the rest of the milk from our poaching liquor and then everything else on your board Jay minine is the tin just the sweet corn we need obviously well I know what you're like Mr literal well you know it's good to be specific so that's sweet corn tomato fish lemon zest and the parsley all in there and then a generous Ladle into a bowl and that is one really warming comforting soup now we've got tons and tons of soup recipes on our website sortedfood.com just go there have a search and find your favorite and let us know comment down below what is your favorite soup in the whole entire world I think today mine might be this one yeah there we go smoked hech chowder got some of those croutons we made oh yeah I forgot about those extra crunch beautiful and there it is smoked hech chowder with baguette crouts sorted that's so smooth creamy without adding cream just a little bit of milk yeah really smooth and creamy that is really nice and the flakes of fish aren't broken down too much love it I'm going to go for a crep and also a pretty cheap soup too and there's loads more other cheap great tasting recipes on sortedfood.com go check them out\n"
