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Haddock Chowder

This thick and substantial fish soup is the perfect meal in one if served with crusty bread and a salad to follow. Fresh or frozen haddock is one of the most underrated and economical fish choices available to us.
Haddock Chowder
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You Will Need:

Main Dish
  • 2 T (30 ml) butter
  • 1 onion, finely chopped
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 3 cups (750 ml) water
  • 2 x 25 g Ina Paarman's Liquid Fish Stock
  • 350 - 400 g smoked haddock
  • 3 medium potatoes, peeled and cubed
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) full cream milk
  • ¼ cup (60 ml) chopped parsley
  • freshly ground black pepper

Method:

Melt the butter in a medium large saucepan.

Add the onion and Seasoning.

Sauté the onion, but do not brown, for 3 - 5 minutes.

Add water and Liquid Fish Stock. Bring to a slow simmer.

Add the haddock and immediately remove the pot from the heat.

Cover with a lid and leave to stand for 5 - 6 minutes to firm the fish.

Using an egg lifter or spatula, gently lift the fish out of the stock.

Place on a plate and cover to keep in the heat.

Add the cubed potato to the stock and boil for ± 20 minutes until the potatoes are soft and beginning to break apart.

Mix a little of the measured milk with the White Sauce Powder and then add it, together with the rest of the milk to the chowder.

Return to simmer.

To serve:

Skin and flake the fish into large pieces and return to the pot together with any juices.

Taste for seasoning, add chopped parsley and a grinding of black pepper.

Haddock Chowder

This thick and substantial fish soup is the perfect meal in one if served with crusty bread and a salad to follow. Fresh or frozen haddock is one of the most underrated and economical fish choices available to us.
Haddock Chowder

You Will Need:

Main Dish
  • 2 T (30 ml) butter
  • 1 onion, finely chopped
  • 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
  • 3 cups (750 ml) water
  • 2 x 25 g Ina Paarman's Liquid Fish Stock
  • 350 - 400 g smoked haddock
  • 3 medium potatoes, peeled and cubed
  • 2 T (30 ml) Ina Paarman's White Sauce Powder
  • 1 cup (250 ml) full cream milk
  • ¼ cup (60 ml) chopped parsley
  • freshly ground black pepper

Method:

Melt the butter in a medium large saucepan.

Add the onion and Seasoning.

Sauté the onion, but do not brown, for 3 - 5 minutes.

Add water and Liquid Fish Stock. Bring to a slow simmer.

Add the haddock and immediately remove the pot from the heat.

Cover with a lid and leave to stand for 5 - 6 minutes to firm the fish.

Using an egg lifter or spatula, gently lift the fish out of the stock.

Place on a plate and cover to keep in the heat.

Add the cubed potato to the stock and boil for ± 20 minutes until the potatoes are soft and beginning to break apart.

Mix a little of the measured milk with the White Sauce Powder and then add it, together with the rest of the milk to the chowder.

Return to simmer.

To serve:

Skin and flake the fish into large pieces and return to the pot together with any juices.

Taste for seasoning, add chopped parsley and a grinding of black pepper.

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