Smoked Haddock & Pea Chowder with Buttered Soda Crumbs

Ingredients

• smoked haddock400 g
• butter40 g
• onion, diced1
• celery, diced2 stalks
• potatoes, diced300 g
• milk700 ml
• bay leaf1
• frozen peas160 g
• soda bread, torn into crumbs3 slices
• black pepperto taste

Method

1. 1Melt half the butter in a pot and cook the onion and celery until soft but not browned.
2. 2Add the potatoes, milk, and bay leaf, then simmer gently until the potatoes are tender.
3. 3Nestle in the haddock and cook just until it flakes apart, then remove the bay leaf.
4. 4Stir in the peas and the remaining butter, and season with black pepper; keep the soup at a gentle heat so the fish stays tender.
5. 5For the crumbs, toast the soda bread pieces in a dry pan until crisp, then toss with a little melted butter.
6. 6Ladle the chowder into bowls and scatter the buttered crumbs over the top.
7. 7Serve immediately with an extra grind of pepper.

Tips

• Keep the simmer very gentle so the milk doesn’t split.
• Use the fish bones or trimmings to boost flavor if you have them, then strain before adding the fish.
• A squeeze of lemon at the end lifts the richness nicely.

Nutrition