Try this Smoked Haddock and Salmon Chowder recipe, or contribute your own.
Suggest a better description1. For the chowder, heat half of the olive oil in a saucepan over a medium heat. Add the onion and garlic and fry until softened, but not coloured (about 4-6 minutes). Add the fish stock and potatoes, and simmer until the potatoes are just tender.
2. While the potatoes are cooking, heat the milk in a saucepan. Once boiling, add the fillets of smoked haddock and immediately turn off the heat.
3. Let the fish gently poach for about five minutes and then remove the haddock from the milk. Strain the milk and reserve.
4. Once cool enough to handle, flake the haddock in large chunks into a separate bowl, removing any skin and bones.
5. Heat the remaining oil in a frying pan. When smoking, add the salmon fillet. Fry, turning once, until both sides are lightly coloured and the fish is just cooked through. Flake the salmon into the bowl containing the haddock.
6. Add the cream, chilli and the reserved poaching milk and flaked fish to the boiled potatoes and bring back to the boil. Stir in the coriander and spinach.
7. Serve the chowder in a bowl or hollow out a large crusty bread roll and use it as a bowl.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 388 | ||
Calories from Fat: 258 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 90.2mg | 28 % | |
Sodium 235.3mg | 8 % | |
Potassium 1062.9mg | 28 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 23.1g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 388
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