One of my best mates asked me for this recipe in the summer. Here it is at last Chris. It is one of my all time favourite dishes. If you have read previous posts you may notice that all the recipes are one or two pot affairs. Yep! two-pot cookery is cool oroonie.
You will need (serves 4)
- 3oz Butter + splash of veg oil (veg oil helps stop the butter from burning)
- 600g Smoked Haddock
- 150g Prawns (optional, can also use King Prawns)
- 1 Onion
- Pinch of Cayenne Pepper
- 1tsp Tumeric (Safron can also be used if yer a posh git)
- 3/4 pint Fish Stock
- Small Pot Cream
- 200g of yer favourite rice
- 1 tsp Thyme
Smoked Haddock and Prawn Chowder
MethodMelt the butter and the oil in a thick bottomed saucepan. Finely chop the onion and add. (if using fresh prawns, you can chuck the shells etc in as well) Skin the Haddock and add the skin as well. Turn down to the lowest heat. cover and cook for about 20 mins. Now add enough plain flour about 1 – 2 tbsp to absorb the butter and make a roux, add a little cayenne and the tumeric. Stir for about 30 secs to cook the flour. Add the stock stir to a smooth consistency. Sieve the sauce into a suitable saucepan, using a spoon to press out all the lovely juices.
You should now have a delicious smooth slightly yellow sauce. Dice the Haddock fillets and cook in the sauce, when cooked (a couple of mins) add the prawns to warm through and finish with the cream.
Cook the rice in your normal way, but with the Thyme in.
