Light supper recipe for 4 people, takes only 40 mins; recipe has haddock, skimmed milk, vegetable stock, thyme, vegetable oil, onion, garlic clove, leek, sweet potato, sweetcorn, red lentil, parsley and bread.
Fresh & light chowder
Course: Light supper
Servings
4
servings
Prep time
10 mins
Ingredients
- Haddock: 100g smoked haddock fillets and 100g unsmoked, skin on
- Skimmed Milk: 500ml skimmed milk
- Vegetable Stock: 500ml vegetable stock
- Thyme: 2 thyme sprigs
- Vegetable Oil: 1 tsp vegetable oil
- Onion: 1 onion, finely chopped
- Garlic Clove: 1 garlic clove, finely chopped
- Leek: 1 leek, sliced
- Sweet Potato: 1 large sweet potato, diced
- Sweetcorn: 200g can sweetcorn in water, drained
- Red Lentil: 50g red lentils
- Parsley: small handful parsley, chopped
- Bread: crusty bread, to serve
Directions
- Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
- Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender - I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.
