Hairy Bikers Smoked Haddock Chowder

Hairy Bikers Smoked Haddock Chowder

Hairy Bikers Smoked Haddock Chowder is made with unsalted butter, onion, leek, bay leaf, fresh thyme sprigs, garlic cloves, fish stock, potatoes, eggs, smoked haddock fillets, heavy cream, and salt. This rich and hearty chowder, flavored with smoked haddock and fresh herbs, serves around 6 people. The preparation and cooking time for this dish is approximately 30 to 40 minutes.

More Hairy Bikers Recipe:

🧡 Why You’ll Love This Smoked Haddock Chowder Recipe:

  • Rich and Creamy: The chowder is luxuriously creamy, thanks to the heavy cream, creating a comforting and indulgent texture.
  • Smoky Flavor: The smoked haddock imparts a delightful smoky flavor that infuses every spoonful.
  • Hearty and Filling: Loaded with smoked haddock, potatoes, and eggs, this chowder is a hearty and satisfying meal.
  • Quick Preparation: It takes just about 30-40 minutes to prepare, making it a great option for busy weeknight dinners.
  • Great for Gatherings: Serving six, it’s perfect for family dinners or when you have guests over.
  • Seafood Delight: If you love seafood, especially smoked fish, this recipe is a must-try.

❓ What Is Hairy Bikers Smoked Haddock Chowder Recipe?

Hairy Bikers Smoked Haddock Chowder Recipe is a rich and creamy seafood chowder made with smoked haddock, potatoes, onions, leeks, garlic, fresh thyme, eggs, and heavy cream. It’s a hearty and flavorful soup, perfect for a comforting meal.

Hairy Bikers Smoked Haddock Chowder
Hairy Bikers Smoked Haddock Chowder

🥔 Hairy Bikers Smoked Haddock Chowder Ingredients

  • 3 Tbsps Of Unsalted Butter
  • 1 Onion
  • 1 Leek
  • 1 Bay Leaf
  • 3 To 4 Fresh Thyme Sprigs
  • 2 Garlic Cloves
  • 4 Cups Fish Stock
  • 1 Pound Potatoes
  • 6 Eggs
  • 2 Pounds Smoked Haddock Fillets
  • 1 To 2 Cups Heavy Cream
  • Salt

🥘 How To Make Hairy Bikers Smoked Haddock Chowder

  1. Slowly melt the butter in a medium-sized pot over medium-low heat. Put in the bay leaves, thyme sprigs, onion, and leek. Sauté for five minutes, until the veggies get soft. Do not add garlic until the very end.
  2. Bring it to a boil after adding the fish stock. It’s always best to make your own fish stock, but that’s not always possible. For a review of the best store-bought fish broths, see my post. You could also use clam soup that has been watered down.
  3. Cover the pot, add the potatoes, and let them cook for 10 to 12 minutes, or until they are fully cooked.
  4. Get another pot of water to a slow boil while the potatoes are cooking. Use a cooking tool to stir the water around in a clockwise direction, then crack the eggs into the water.
  5. This keeps the egg whites from getting too frayed. Poach for three to four minutes, or until the whites are set but the yolks are still runny. With a slotted spoon, take the eggs out of the pan and set them away.
  6. After you add the smoked haddock, let it cook slowly for a few minutes. Take the pot off the heat, cover it, and let the soup sit for 5 to 10 minutes. The haddock should be fully cooked and flaky.
  7. Put in 1 cup of heavy cream, stir it in slowly, and then taste it. To get the taste you want, add up to one more cup of heavy cream. To taste, add salt.
  8. Pour the chowder into bowls for each person. If you want, you can add chopped chives, parsley, or freshly ground black pepper as well as other spices and garnishes to taste.
  9. Put a poached egg on top of each bowl and gently press into it to let the yolk run out.

💭 Recipe Tips:

  • Vegetable Preparation: Dice the onion and leek finely for a more consistent texture and better integration of flavors.
  • Garlic Timing: Adding the garlic towards the end of sautéing prevents it from burning and releases its flavor more effectively.
  • Potato Choice: Choose potatoes that hold their shape well, like Yukon Gold or Red Potatoes. Cut them into even-sized pieces to ensure uniform cooking.
  • Egg Poaching: Crack each egg into a small bowl before sliding it into the boiling water for more control. The whirlpool method helps to keep the egg whites neatly wrapped around the yolks.
  • Fish Cooking: Be gentle when adding the haddock to avoid breaking the fillets. It’s important not to overcook the fish – it should be just flaky and tender.
  • Cream Adjustment: Start with the lower amount of cream and adjust to taste. Too much cream can overpower the delicate flavors of the fish.
Hairy Bikers Smoked Haddock Chowder
Hairy Bikers Smoked Haddock Chowder

🍷 What To Serve Beef Smoked Haddock Chowder?

Serve Smoked Haddock Chowder with crusty bread for dipping a side salad with mixed greens adds freshness garnish with chives or parsley it pairs well with a glass of white wine or a crisp cider.

🎚 How To Store Leftovers Smoked Haddock Chowder?

  • Refrigeration: Place the cooled chowder in an airtight container and refrigerate it it can typically be stored for up to 3-4 days.
  • Freezing: For longer storage, transfer the cooled chowder into freezer-safe containers or bags. Smoked Haddock Chowder can be frozen for up to 2-3 months.

🥵 How To Reheat Leftovers Smoked Haddock Chowder?

  • Stovetop: Heat Leftovers Smoked Haddock Chowder in a pot over low-medium heat for 10-15 minutes, stirring occasionally.
  • Microwave: Use microwave-safe dish and heat Leftovers Smoked Haddock Chowder in 1-minute intervals, stirring, for about 2-5 minutes until hot.

FAQ’S

Can I use fresh haddock instead of smoked haddock?

While smoked haddock adds a distinct flavor, you can use fresh haddock if you prefer a milder taste just adjust seasonings accordingly.

What’s the key to a creamy chowder texture?

Heavy cream or half-and-half is essential for that creamy consistency it adds richness and a velvety texture to the soup.

Is it necessary to use fish stock or can I use other types of broth?

Fish stock enhances the seafood flavor, but you can use vegetable or chicken broth as alternatives if fish stock is unavailable.

What’s the ideal garnish for Smoked Haddock Chowder?

Fresh herbs like parsley or chives add color and freshness crispy bacon bits, croutons, or a drizzle of olive oil are also popular choices.

How do I prevent the chowder from curdling when adding dairy?

Gradually add dairy, stir continuously over low heat, and avoid boiling after adding it to prevent curdling.

Try More Hairy Bikers Recipe:

Hairy Bikers Smoked Haddock Chowder Nutrition Fact

Serving Size: 1 cup

  • Calories 304
  • Total Fat 4g
  • Saturated Fat 0.7g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 1013mg
  • Potassium 1395mg
  • Total Carbohydrates 57g
  • Dietary Fiber 18g
  • Sugars 11g
  • Protein 16g

Hairy Bikers Smoked Haddock Chowder

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:304 kcal Best Season:Suitable throughout the year

Description

Hairy Bikers Smoked Haddock Chowder is made with unsalted butter, onion, leek, bay leaf, fresh thyme sprigs, garlic cloves, fish stock, potatoes, eggs, smoked haddock fillets, heavy cream, and salt. This rich and hearty chowder, flavored with smoked haddock and fresh herbs, serves around 6 people. The preparation and cooking time for this dish is approximately 30 to 40 minutes.

Ingredients

Instructions

  1. Slowly melt the butter in a medium-sized pot over medium-low heat. Put in the bay leaves, thyme sprigs, onion, and leek. Sauté for five minutes, until the veggies get soft. Do not add garlic until the very end.
  2. Bring it to a boil after adding the fish stock. It’s always best to make your own fish stock, but that’s not always possible. For a review of the best store-bought fish broths, see my post. You could also use clam soup that has been watered down.
  3. Cover the pot, add the potatoes, and let them cook for 10 to 12 minutes, or until they are fully cooked.
  4. Get another pot of water to a slow boil while the potatoes are cooking. Use a cooking tool to stir the water around in a clockwise direction, then crack the eggs into the water.
  5. This keeps the egg whites from getting too frayed. Poach for three to four minutes, or until the whites are set but the yolks are still runny. With a slotted spoon, take the eggs out of the pan and set them away.
  6. After you add the smoked haddock, let it cook slowly for a few minutes. Take the pot off the heat, cover it, and let the soup sit for 5 to 10 minutes. The haddock should be fully cooked and flaky.
  7. Put in 1 cup of heavy cream, stir it in slowly, and then taste it. To get the taste you want, add up to one more cup of heavy cream. To taste, add salt.
  8. Pour the chowder into bowls for each person. If you want, you can add chopped chives, parsley, or freshly ground black pepper as well as other spices and garnishes to taste.
  9. Put a poached egg on top of each bowl and gently press into it to let the yolk run out.

Notes

  • Vegetable Preparation: Dice the onion and leek finely for a more consistent texture and better integration of flavors.
  • Garlic Timing: Adding the garlic towards the end of sautéing prevents it from burning and releases its flavor more effectively.
  • Potato Choice: Choose potatoes that hold their shape well, like Yukon Gold or Red Potatoes. Cut them into even-sized pieces to ensure uniform cooking.
  • Egg Poaching: Crack each egg into a small bowl before sliding it into the boiling water for more control. The whirlpool method helps to keep the egg whites neatly wrapped around the yolks.
  • Fish Cooking: Be gentle when adding the haddock to avoid breaking the fillets. It’s important not to overcook the fish – it should be just flaky and tender.
  • Cream Adjustment: Start with the lower amount of cream and adjust to taste. Too much cream can overpower the delicate flavors of the fish.
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