Creamy Smoked Haddock and Leek Chowder Casserole
Ingredients
- 600 g smoked haddock fillets
- 300 g leeks, sliced
- 500 g potatoes, diced
- 400 ml whole milk
- 300 ml fish stock
- 100 ml double cream
- 30 g butter
- 10 g fresh dill
- 200 g sweetcorn, tinned and drained
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 44.5 g
- Carbohydrate
- 36.3 g
- of which sugars
- 10.8 g
- Fat
- 23.9 g
- of which saturates
- 14 g
- Fibre
- 5.7 g
- Salt
- 5.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt butter in a large pan over medium heat. Add the leeks and cook for 5 minutes until softened.
- 2
Add the potatoes, stock and milk. Bring to a gentle simmer and cook for 15 minutes until the potatoes are just tender.
- 3
Add the haddock fillets, nestling them into the liquid. Poach for 8 minutes until the fish flakes easily.
- 4
Lift out the fish, flake into large chunks removing any skin and bones, then return to the pan with the sweetcorn and cream.
- 5
Heat gently for 3 minutes, season with black pepper and scatter with dill before serving with crusty bread.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.