Creamy Cod and Smoked Haddock Chowder Stew Recipe
Introduction
This creamy cod chowder stew is a comforting and flavorful dish perfect for cooler days. With tender potatoes, parsnips, and delicate flakes of cod and smoked haddock, it’s a satisfying meal that comes together easily on the stove.
Ingredients
- 200g floury potatoes, cubed
- 200g parsnips, cubed
- 140g skinless cod fillet
- 140g skinless undyed smoked haddock fillets
- 500ml semi-skimmed milk
- ¼ small pack parsley, leaves finely chopped, stalks reserved
- 6 spring onions, whites and greens separated, both finely chopped
- 2 tbsp plain flour
- Zest and juice of 1 lemon
- 2 tbsp chopped parsley
- Crusty wholemeal bread, to serve
Instructions
- Step 1: Bring a saucepan of salted water to the boil. Add the cubed potatoes and parsnips, and cook until almost tender, about 4 minutes. Drain well and set aside.
- Step 2: Place the cod and smoked haddock fillets in a pan where they fit snugly but not stacked. Pour in the milk and add the reserved parsley stalks. Gently bring the milk to a simmer, then cover the pan, turn off the heat, and let the fish poach in the milk for 5 minutes.
- Step 3: Carefully lift the fish out of the milk and break it into large chunks. Discard the parsley stalks and keep the milk for later.
- Step 4: In a clean saucepan, combine the spring onion whites, reserved milk, and plain flour. Bring to a simmer while whisking continuously until the sauce thickens and becomes smooth.
- Step 5: Reduce the heat and add the drained potatoes and parsnips to the sauce. Stir in the lemon zest and half of the lemon juice. Cook gently for 5 minutes, stirring occasionally.
- Step 6: Stir in the spring onion greens, broken fish chunks, and chopped parsley. Season with plenty of black pepper, salt to taste, and more lemon juice if desired.
- Step 7: Divide the chowder between two shallow bowls and serve with chunks of crusty wholemeal bread. Enjoy your creamy cod chowder stew!
Tips & Variations
- Use fresh parsley leaves for garnish to enhance the aroma and color of the chowder.
- If you prefer a richer chowder, substitute some of the milk with cream.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika.
- Substitute smoked haddock with smoked salmon or omit for a milder flavor.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the milk from curdling. Avoid reheating in the microwave to maintain a creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish for this chowder?
Yes, you can use frozen cod and smoked haddock; just ensure they are fully thawed and patted dry before cooking to prevent excess water diluting the chowder.
What can I serve alongside this chowder?
Crusty wholemeal bread is ideal for dipping, but you can also serve this chowder with a simple green salad or steamed vegetables for a complete meal.
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Creamy Cod and Smoked Haddock Chowder Stew Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
This creamy cod chowder stew is a comforting and flavorful dish combining tender cod and smoked haddock with chunky potatoes and parsnips, all cooked in a rich milk-based sauce infused with lemon zest, parsley, and spring onions. Perfect for a cozy meal served with crusty wholemeal bread.
Ingredients
Vegetables
- 200g floury potatoes, cubed
- 200g parsnips, cubed
- 6 spring onions, whites and greens separated and finely chopped
- ¼ small pack parsley, leaves finely chopped, stalks reserved
Fish
- 140g skinless cod fillet
- 140g skinless undyed smoked haddock fillets
Dairy and Others
- 500ml semi-skimmed milk
- 2 tbsp plain flour
- Zest and juice of 1 lemon
- 2 tbsp chopped parsley (additional for garnish)
- Crusty wholemeal bread, to serve
Instructions
- Boil Vegetables: Bring a saucepan of salted water to a boil. Add the cubed potatoes and parsnips and cook for about 4 minutes until almost tender. Drain the vegetables well and set aside.
- Poach Fish: Place the cod and smoked haddock fillets in a pan where they fit snugly but not stacked on each other. Cover the fish with the 500ml semi-skimmed milk and add the reserved parsley stalks. Bring the milk to a gentle simmer, then cover the pan, turn off the heat, and let the fish sit in the milk for 5 minutes until cooked through. Remove the fish, discard parsley stalks, and break the fish into large chunks. Reserve the milk.
- Make Sauce: In a clean saucepan, combine the reserved milk, spring onion whites, and plain flour. Heat gently and whisk continuously until the sauce thickens and becomes smooth.
- Add Vegetables and Flavor: Lower the heat and add the drained potatoes, parsnips, lemon zest, and half of the lemon juice to the sauce. Cook gently for 5 minutes, stirring occasionally to combine flavors.
- Combine and Season: Stir in the spring onion greens, the flaked fish chunks, and chopped parsley leaves. Taste the chowder and season generously with pepper, salt, and additional lemon juice as needed.
- Serve: Divide the chowder between two shallow bowls and serve hot with chunks of crusty wholemeal bread on the side to enjoy.
Notes
- Use floury potatoes like Maris Piper or King Edward for a creamier texture.
- Ensure not to overcook the fish during poaching to keep it tender and flaky.
- The lemon juice adds brightness and balances the creaminess of the chowder—adjust according to taste.
- Crusty wholemeal bread is recommended for dipping and adds a wholesome touch.
- For a thicker chowder, increase the flour slightly or reduce the milk before adding vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: British
Keywords: cod chowder, smoked haddock chowder, creamy fish stew, British seafood recipe, comforting fish soup
