I really enjoy a chowder and while this one contains just 2 fish ingredients – smoked haddock and smoked salmon, it is really delicious. It makes a great filling lunch dish or main course and would be great on the weekend. I used a basic chowder recipe but to make it a bit different I griddled some baby leeks and added some cannellini beans to add some extra oomph. The reason I used smoked salmon is that I had it in the fridge, any other fish you like can be used instead… even a few prawns or scallops if you were going all out!.
1/2 white onion peeled
1 bay leaf
4 oz smoked haddock
3 oz smoked salmon
1 garlic clove peeled and flattened
1 tbsp roux made from a knob of butter and 2 tbsp gluten free flour, butter melted and flour stirred in and cooked out
3oz cooked cannellini beams drained and rinsed
2or 3 large handfuls chopped chives tarragon or chervil
3 baby leeks trimmed washed and halved – optional
Griddle the leeks if using and set aside.
Season your fish.
Put cream, milk, peppercorns, garlic and onion into pot with haddock, bring to the boil, reduce to simmer and poach the haddock for about 4 minutes. Ensure that the haddock is covered by the liquid. For the last minute, add the salmon.
Remove the salmon and haddock and take skin off the fish and discard. Keep both fish on warm plate while you continue with recipe.
Strain liquid into new pot and bring heat up again. Whisk in the roux to thicken the liquid. Add in the cannellini beans and your cooked fish.
Stir in the chopped herbs and pour into your serving bowls – 2 small portions or 1 larger man size portion.
Top with griddled leeks – serve and enjoy. This is a yummy meal full of protein, good fats paticularly Omega 3 fatty acids. The herbs provide antibacterial and antiviral volatile oils and if using chervil you get useful amounts of iron – so this is not only really delicious but all good for you too!..