Thursday, 16 February 2012

Haddock chowder

Haddock chowder, and a low fat version too.  Poached haddock briefly in a mix of soya milk and water.  Chopped and sauteed in olive oil onion and red pepper with crushed garlic - added 4 chopped potatoes and some stock, and the drained poaching liquor.  Simmered until potato was softish, added tin of sweetcorn to warm through.  Pulled out about half of the bits and zizzed the remainder.  Season.  Chuck bits back in along with the flaked fish.  Served with toast and good grinding of black pepper.  Victim ate it, but moaned as would have preferred version with double cream and butter... well, matey pants that's the way it goes for a while!  

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