Special Diet

Smoked Haddock and Potato Chowder

cook 30 mins
Tags: Gluten free
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery sticks, sliced
  • 375 g (12 oz) new potatoes, cut into bite-sized pieces
  • 600 ml (1 pint) vegetable stock
  • 600 ml (1 pint) milk
  • 375 g (12 oz) smoked haddock, cut into bite-sized pieces
  • 1 tablespoon freshly chopped parsley, to serve
  • Heat the oil in a large saucepan over a medium heat, add the onion and celery and cook for 4–5 minutes, until soft.
  • Add the potatoes and stir-fry for 2 minutes.
  • Pour in the stock and bring to the boil, then simmer for 13–15 minutes, until the potatoes are tender.
  • Pour in the milk and bring back to the boil. Add the fish and cook for 4–5 minutes.
  • Serve sprinkled with the parsley.
Like This? Try These
More on Food