Grimsby Smoked Fish Chowder with Samphire
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Ingredients
- 300 g smoked haddock fillets
- 200 g cod loins
- 300 g potatoes
- 1 leek
- 500 ml whole milk
- 100 ml double cream
- 80 g samphire
- 20 g butter
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 33.6 g
- Carbohydrate
- 19.6 g
- of which sugars
- 8.3 g
- Fat
- 21.8 g
- of which saturates
- 13.2 g
- Fibre
- 2.9 g
- Salt
- 3.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the sliced leek for 6 minutes until soft.
- 2
Peel and dice the potatoes and add to the pan with the whole milk. Bring to a gentle simmer and cook for 12 minutes until the potatoes are nearly tender.
- 3
Cut the smoked haddock and cod into chunks and add to the pan, then simmer for 5-6 minutes until just cooked through.
- 4
Stir in the double cream and warm through.
- 5
Steam or boil the samphire for 2 minutes until just tender.
- 6
Ladle the chowder into bowls and top with the samphire.
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