Garlic & Herb Seasoning, Liquid Fish Stock, White Sauce Powder
You will need
2 T (30 ml) butter
1 onion, finely chopped
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
3 cups (750 ml) water
2 x 25 g Ina Paarman’s Liquid Fish Stock
350-400 g smoked haddock
3 medium potatoes, peeled and cubed
2 T (30 ml) Ina Paarman’s White Sauce Powder
1 cup (250 ml) full cream milk
¼ cup (60 ml) chopped parsley
freshly ground black pepper
Method
Melt the butter in a medium large saucepan. Add the onion and Seasoning. Sauté the onion, but do not brown, for 3-5 minutes. Add water and Liquid Fish Stock. Bring to a slow simmer. Add the haddock and immediately remove the pot from the heat. Cover with a lid and leave to stand for 5-6 minutes to firm the fish. Using an egg lifter or spatula, gently lift the fish out of the stock. Place on a plate and cover to keep in the heat.
Add the cubed potato to the stock and boil for ± 20 minutes until the potatoes are soft and beginning to break apart. Mix a little of the measured milk with the White Sauce Powder and then add it, together with the rest of the milk to the chowder. Return to simmer.
**To serve:**
Skin and flake the fish into large pieces and return to the pot together with any juices. Taste for seasoning, add chopped parsley and a grinding of black pepper.
