Catering on Board Ship – 7. Basic Soups, Stocks and Sauces SMOKED FISH CHOWDER WITH LEEKS AND SWEETCORN Serves 4 Ingredients 75g butter 75g flour 3-4 leeks, roughly sliced 1 small handful fresh thyme sprigs 150g sweetcorn 200g potatoes, cut into small dice 300g smoked fish fillets (undyed) 500ml milk, or enough to cover the fish 2-3 fresh bay leaves a few black peppercorns 1 generous handful fresh flat leaf parsley, roughly chopped Method 1. In a deep pan, heat the butter until melted, then add the leeks and thyme sprigs. 2. Cover with a circle of greaseproof paper then put on the pan lid so that steam does not escape, and cook on a low heat for about 10 minutes. 3. Add the sweetcorn and potatoes to the pot. Put the greaseproof paper circle and the lid back on the pan, and continue to cook for another 10 minutes. 4. Meanwhile, put the haddock in a shallow pan and pour in the milk. There should be just enough to cover the fish. 5. Add the bay leaves and peppercorns. Simmer the fish for approximately 8 minutes, taking care not to overcook it. 6. Lift the lid of the leek pan and remove the greaseproof paper. Add the flour and allow to cook for 3-4 minutes. 7. Into the leek pan, ladle the poaching milk from the fish, removing the bay leaves, peppercorns and any bones as you go. Finally, add the large chunks of haddock. 8. Bring the soup to a simmer and sprinkle the chopped parsley over it before serving.
18
Recipes