Haddock Chowder

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You will know from a previous recipe (https://snapsizzleandcook.co.za/1-2-3-hake/) that as a child I had an aversion to fish. This soon passed as I grew older and developed a more mature sense of taste. I’m so glad I overcame this distaste because smoked Haddock is one of my best fishes to eat. This specific dish didn’t originally start out as chowder (soup) but rather as a haddock bake. As a result this recipe is incredibly versatile. If you chose to make the bake, use a half tin of coconut milk (as per recipe below) and make mashed potato as a topping for the haddock and bake in the oven till golden. Alternatively, make the chowder as per below.
(This recipe is not my own and the source is unknown to me)
haddock chowder
You will need:
25g butter
25g coconut oil
1 medium size onion (chopped)
3 spring onions (thinly sliced)
½ cup of finely chopped parsley
2 cloves of garlic (crushed)
2 Carrots (grated)
20ml Dijon mustard
1 tin coconut cream
1 x 250g bag of washed and chopped up spinach
1 x 500g box of smoked Haddock
1 cup full cream milk (optional)
Haddock chowder
Melt butter and coconut oil together in a medium sized pot. Add onions, parsley, garlic and carrots. Saute till onions are transparent. About 10 minutes. Add Dijon mustard and coconut cream and stir till well combined. Add the haddock portions and chopped up spinach. Allow to infuse in the coconut milk and stir till spinach in tender and haddock is broken up into pieces. For a thinner chowder add a cup of milk.


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