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
Scale
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
