Smoked Haddock and Leek Chowder

British · Winter · 45 min · Serves 4 · By Theo Lindqvist

Undyed smoked haddock carries this chowder, lending a quiet smokiness that mellows as it poaches in milk. Sweated leeks and waxy potatoes round it into something soothing rather than heavy. A handful of parsley and a crack of pepper at the end keep it bright.

Ingredients

• 400g undyed smoked haddock
• 600ml whole milk
• 2 bay leaves
• 40g butter
• 2 leeks, trimmed and sliced
• 400g waxy potatoes, diced
• 300ml fish or vegetable stock
• 3 tablespoons chopped flat-leaf parsley
• Freshly ground black pepper, to taste

Method

1. Lay the haddock in a wide pan with the milk and bay leaves. Bring to a bare simmer and poach for 5 minutes, then lift the fish out. Reserve the milk and discard the bay.
2. Melt the butter in a heavy pot. Sweat the leeks over low heat until soft and sweet, about 8 minutes, without coloring.
3. Add the potatoes and stock, bring to a simmer, and cook until the potatoes are just tender, about 12 minutes.
4. Pour in the reserved poaching milk and warm through gently. Flake the haddock into large pieces and fold it in, taking care not to break it up.
5. Stir in the parsley, season with black pepper, and serve with crusty bread.