10g unsalted butter
100g onion, peeled and chopped
5g garlic clove, peeled and chopped
30g diced smoked bacon
300g potatoes, peeled and diced
100g red pepper, deseeded and diced
2g red chilli, deseeded and chopped
1 pinch of ground saffron
30ml dry white wine
1g dried oregano
12g Essential Cuisine Chicken Stock Mix
200g smoked haddock, diced
100ml double cream
2g fresh parsley, chopped
Salt and freshly ground pepper
- Melt the butter in a suitable pan, add the chopped onions, garlic and bacon, gently fry until they are tender, with not too much colour.
- Add the potatoes, pepper, chilli, saffron, wine, water and oregano. Stir in the Chicken Stock Mix and bring to the simmer for 20 minutes, or until the potatoes are nearly cooked.
- Add the smoked haddock and cook for a further 5 minutes. Pour in the cream and stir in the parsley bring back to the simmer.
- Season to your taste, your Smoked Haddock Chowder is now ready to serve with warm crusty bread.