Serves 4-6
1 lb (450g) smoked haddock fillet
1 pint (600ml) milk 1 bay leaf
few sprigs parsley 1 large onion
1 lb (450g) potatoes 1 oz (25g) butter
1 pint (600ml) water
1 X 8 oz (225g) packet frozen
prawns, thawed
1 oz (25g) cornflour freshly milled pepper dash of tomato ketchup squeeze of lemon juice
chopped parsley, to garnish
Rinse the fish and cut in 4 pieces. Put into a large saucepan along
with the milk, bay leaf and parsley. Simmer gently (do not boil or milk may separate), covered, until fish is tender. Strain cooking liquid into a jug. When cool enough to handle, flake the fish discarding skin and bones.
Peel and finely chop the onion and peel and dice the potatoes. Melt the butter in the rinsed and dried saucepan over low heat. Add the onion and fry gently for about 5 minutes to soften but not brown. Then add the potatoes and 3/4 pint (400ml) of the water. Bring to the boil, then lower the heat and simmer gently, covered, for 10 minutes. Add the reserved cooking liquid and peeled prawns. Blend the cornflour with the rest of the cold water and stir into the soup. Bring just to the boiling point and draw off the heat. Season with freshly milled pepper, add the flaked fish, a dash of tomato ketchup and a squeeze of lemon juice. Ladle into warmed soup bowls and sprinkle with chopped parsley. Chowder is filling enough to make a good lunch or supper dish. Serve with crusty bread or rolls and butter.