Haddock and bacon chowder
20 ml olive oil
200 g bacon rashers, chopped
2 large leeks, thinly sliced and washed
2 small potatoes, peeled and cut into 2 cm cubes
30 ml cake flour
50 ml dry white wine (you can substitute the wine with more stock)
400 ml chicken stock
250 ml milk
1 bay leaf
400 g smoked haddock fillets, skin off and cut into chunks
150 ml fresh cream
20 ml flat-leaf parsley, chopped
salt and freshly ground black pepper
extra chopped fresh parsley and crispy bacon for serving
- Heat the olive oil in a saucepan on medium heat and add the bacon. Cook until it is golden brown. Remove most of the bacon and continue frying the rest until it is crispy, then keep this aside to use as a garnish. Add the leeks and potatoes and sauté for a few minutes.
- Add the flour, stirring all the time, and gradually add the wine, stock and milk.
- Stir until the mixture starts to thicken and then add the bay leaf and haddock. Simmer on low heat for about 15 minutes. The potatoes must be tender, and the fish cooked.
- Gently stir in the cream and chopped parsley. Taste to adjust the seasoning and do not let the soup boil again.
- Serve the soup with some chopped parsley and more crispy bacon.