This thick and substantial fish soup is the perfect meal in one if served with crusty bread and a salad to follow. Fresh or frozen haddock is one of the most underrated and economical fish choices available to us.
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
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.
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.