HADDOCK CHOWDER

INGREDIENTS

500g haddock
1 bay leaf
600ml boiling water
50g butter
1 onion, finely chopped
2 leeks, finely chopped
2 celery sticks, finely chopped
600g potatoes, diced
200g frozen sweetcorn, defrosted
600ml milk
2 tbsp chopped curly parsley
2 tbsp chopped fresh chives
4 slices pancetta or bacon
Microgreens garlic chives to garnish (optional)

METHOD

1. Place the haddock in a large frying pan with the bay leaf and boiling water. Cover loosely with foil and simmer for 2 minutes. Turn off the heat and allow to stand for 5 minutes. Drain, reserving the cooking water. When cool enough to handle, flake the fish, discarding the skin and any bones.

2. Heat the butter in a large saucepan, add the onion, leeks and celery and cook for 10 minutes until perfectly softened. Add the potatoes and the reserved cooking water. Bring to the boil and then gently simmer for 10 minutes until the potatoes are tender.

3. Roughly mash with a potato masher and then add the milk and sweetcorn and simmer for 5 minutes. Stir in the fish and simmer for 2 minutes until piping hot. Dry fry the pancetta until crisp and roughly chop. Season the chowder with plenty of black pepper and stir in the herbs. Serve scattered with the pancetta, extra fresh herbs, microgreens – if using – and plenty of fresh bread.