Thursday, 20 February 2014

Recipe - Smoked Haddock Chowder

We're going to pick up where we left off in the New York post. Picture this: I'd eaten so quickly that I might've had crackingly addictive mayonnaise around my mouth. I had recently learnt that a school trip were on my plane but still managed to queue next to them in security. I then queued for 40 minutes before getting the gate wrong and wandering around lost before sitting opposite a Shake Shack desperately trying to connect to wifi. The plane, surprisingly, departed on time so it should've been plain sailing. OH WAIT its a red eye flight where I managed to fall asleep as the seat next to me was unoccupied until some ROGUE girl moved to it, waking me up, and then said 'thank you so much' in that classic American way. After that, I couldn't sleep. I felt nauseous, disorientated to the point that I couldn't find the tube, and dehydrated. Still, I was determined to remain awake in my confused state with no sense of time. So I made this chowder! It helped. (I fell asleep at 8, woke up two hours later and then couldn't sleep until 3. I'm still out of step enough to be getting up at 11 as if I'm in Him and Her or something.)

Smoked haddock chowder
2 smoked haddock fillets
Milk (enough to just cover the haddock fillets)
2 bay leaves
1 black clove
2 black peppercorns

Place the milk, spices and haddock fillets in a frying pan.
Bring to simmer and cook for about 8 minutes.
Remove the spices, reserve the milk and remove the skin and flake the fish.

2 leeks, cleaned and sliced
1 tsp dried thyme
400g new potatoes, scrubbed
200g frozen sweetcorn
Butter
Parsley, chopped
50g cheddar, grated

In a saucepan, melt the butter.
Add the leeks and fry for a minute over a high heat.
Turn the heat to low, cover with a lid and leave to cook gently for around 10 minutes.
Add the potatoes and cook for a further 10 - 15 minutes until tender.
Add the sweetcorn, reserved milk and haddock.
Simmer for a couple of minutes to let the flavours meld together.
Add the parsley and cheddar.

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