Smoked Haddock Chowder Recipe From The Spotted Pig'S April Bloomfield Recipe

Name: Smoked Haddock Chowder Recipe From The Spotted Pig'S April Bloomfield
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk; 2 cups heavy cream; 10 ounces smoked haddock or whitefish (fresh or frozen; remove skin and any bones); 1/2 cup extra virgin olive oil; 4 ounces pancetta (sliced and diced into 1/2 inch pieces); 1 cup onion (medium dice); 1 cup celery (medium dice); 1/2 cup carrot (fine dice); 1/2 cup Yukon Gold potatoes (very fine dice); 1 cup Yukon Gold potatoes (medium dice); 2 teaspoon salt; 1 pinch of freshly ground black pepper; 3 tablespoons flat leaf parsley (rough chop); 1 teaspoon ground chili; 2 teaspoons freshly squeezed lemon juice

Servings: persons

2 cups whole milk
2 cups heavy cream
10 ounces smoked haddock or whitefish (fresh or frozen; remove skin and any bones)
1/2 cup extra virgin olive oil
4 ounces pancetta (sliced and diced into 1/2 inch pieces)
1 cup onion (medium dice)
1 cup celery (medium dice)
1/2 cup carrot (fine dice)
1/2 cup Yukon Gold potatoes (very fine dice)
1 cup Yukon Gold potatoes (medium dice)
2 teaspoon salt
1 pinch of freshly ground black pepper
3 tablespoons flat leaf parsley (rough chop)
1 teaspoon ground chili
2 teaspoons freshly squeezed lemon juice

1
In a heavy bottomed pan combine the cream, milk and haddock. Bring to a gentle simmer. Take the pan off the heat and allow to infuse at room temperature until cool.
2
In another pan, cook pancetta in 1/4 cup olive oil over low heat until the pancetta has shrunken in size, given off a little of its fat, and turned a light brown. Add onions, celery, carrots, black pepper and 2 teaspoons of salt. Cook over medium heat for about 35 to 40 minutes
3
Add the potatoes to the pancetta and vegetables. Cook for about 10 minutes over low heat, then strain the cream into the vegetables. Flake the haddock into large chunks. Discard all skin, bones, and any dry bits. Add haddock to chowder, give a good stir and turn the heat down to low. Cook until the potatoes are tender (approximately ten minutes), checking and stirring intermittently so they do not burn. Just before serving, stir in chopped parsley, remaining olive oil, ground chili, and lemon juice.
4
For one use only and never for print publication or any other media besides the web log serious eats.com without express written consent from the author.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups whole milk, 2 cups heavy cream, 10 ounces smoked haddock or whitefish (fresh or frozen; remove skin and any bones), 1/2 cup extra virgin olive oil, and more.

Yes, Smoked Haddock Chowder Recipe From The Spotted Pig'S April Bloomfield falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Haddock Chowder Recipe From The Spotted Pig'S April Bloomfield

How did you like this recipe?

Frequently Asked Questions