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Seafood Chowder and Porridge Oats & Cheese Crusted Wheaten Bread

  • 200g Salmon
  • 200g Smoked Whiting or Haddock
  • 200g Haddock or Hake
  • 500ml Fresh Milk
  • 50g Butter
  • 100 ml Fresh Cream
  • 50g Plain Flour
  • Sprinkle of Fresh Dill
  • 2 Carrots peeled & diced
  • 2 Stick Celery Peeled & Diced
  • 1 Onion Diced
  • Half a Leek thinly sliced
  • 2 Bay Leaf
  • 3 Sprigs Thyme
  • 1 Clove Garlic
  • 3 Small Potatoes peeled & diced
  • Fresh Ground Black Pepper
  • Fresh Chives or parsley to sprinkle when serving
  • Drop Worchester Sauce

In a pot place the boned and skinless fish and cover with milk plus 1 bay leaf. Bring to boil then reduce heat and poach for 8 minutes.
In separate pot melt the butter and sweat for 3-4 minutes the diced onion, crushed garlic, celery, bay leaf, carrots and the sprigs of thyme.
Add the leeks followed by the flour and make sure flour is mixed in well. Add the dill.
Set aside while you drain the milk or from the fish pot straight into the vegetables. Put back on low heat, add the diced potatoes and stir occasionally.
Leave the fish in the pot it was cooked in. Season the chowder with fresh ground pepper, drop of Worchester sauce and cook for 15 minutes on a low heat. Add fresh cream last minute for a smooth rich seafood chowder. Add some broken fish pieces to a bowl and serve the chowder piping hot straight on top of fish.

Serve with sprinkle of fresh chives or parsley. Serve with Porridge Oats and Cheese Crusted Wheaten Bread.

Brian’s Top Tip:

Best fish for children is hake as it has fewer bones and Boosts a natural sweet flavour and soft texture.
Poaching Fish is healthiest way of cooking it.