So we're trying to eat more fish in our house and there's no excuse really with a superb fish van that rolls up every Friday morning in the village with a fresh catch.
Thick chunky chowder, quick and easy to make and pretty healthy too!
Serves 2
500g of smoked haddock or Pollock 2 medium potatoes cut into 2cm cubes
2 carrots chopped
¼ to ½ butter nut squash depending on size
1 medium parsnip
1 leak
500 ml milk
1 teaspoon of curry powder
2 table spoons of olive oil
Bay leaf
Hand full of rocket leaves
Poached egg (optional)
Cut the potatoes, parsnip, carrot and butter nut squash up into 2cm cubes and put them all, except the squash, into a pan of water and bring to the boil
Simmer for 1 min then add the squash and simmer for a further 2 mins
When they are almost cooked drain and cover.
Poach the haddock in the milk for about 10 mins. When cooked drain, reserving the milk for later.
Allow the haddock to cool a little before removing the skin and any bones and then roughly flake.
Chop and fry the leek in a little oil for 2 to 3 mins.
Add the curry powder and cook on a low heat for 2 mins
Add the par boiled potato, carrot, parsnip and squash and heat through for about 5 mins making sure all are cooked through.
Pour in the reserved milk, add the haddock and warm through.
Serve in two deep bowls with a scattering of rocket leaves, a drizzle of olive oil and seasoning.
Place a poached egg on top (optional)
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