Smoked Haddock Chowder
Serves: 6
Ingredients
- 450g smoked haddock or cod, skinned and cubed
- 30g slightly salted butter
- 3 shallots, chopped
- 4 rashers bacon, chopped
- 750ml vegetable stock
- 450g broccoli
- 450g small white turnip or swede, peeled and cubed
- 150ml low fat creme fraiche
- 1 small baguette, sliced
- 2 tsp Dijon mustard
- 115g Gruyre cheese, grated
Method
- Heat the butter and fry the shallots and bacon. Add the stock, broccoli and turnip/swede. Cook for 10 minutes or until the vegetables start to soften.
- Add the fish and cook for a further 5 minutes.
- Stir in the creme fraiche and simmer for a further 2-3 minutes.
- Spread the sliced bread with the mustard and top with the cheese. Cook under a hot preheated grill for 3-4 minutes or until the cheese is bubbling.
- Serve the chowder with a few slices of the bread.
