Thursday, June 27, 2019

On the MENU this week. Smoked Haddock and Sweet Corn Chowder

We know that we don’t eat enough fish. We love it but, where we live, our only local source is supermarkets, where the fresh fish looks days old and is very unappealing. Ridiculous, one thinks, in a city by the sea.  Or from frozen food cabinets and we do tend to pass them by, except for frozen vegetables like peas. The ‘haddock’ (actually smoked hake in South Africa) came from one of those. And now there is a shadow over our fresh fish. Lynne used fresh corn which she took off the cob for this recipe and it does have a different fresh flavour. This is a relatively simple dish to make and it is very satisfying and filling

1 T butter - 2 rashers of streaky bacon, chopped into 2 cm pieces - 1 onion, finely chopped - 500ml milk - 2 medium potatoes cut into small cubes – a good grating of nutmeg - 300g Smoked haddock fillets - 140g fresh or frozen sweet corn - 1 teaspoon of lemon juice - salt and freshly ground black pepper - 1 T chopped parsley

Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Add a grating of nutmet. Bring to the boil, then simmer for 10 minutes

Add the haddock, then leave to cook gently for another few minutes until you can break it into large chunks. Stir through the sweet corn, then simmer until everything is cooked. Add a good grinding or two of black pepper. Taste and add salt if necessary. Scatter over parsley, if using. Serve with plenty of crusty bread and a good crisp white wine like a Sauvignon Blanc or a white blend of Sauvignon and Semillon
All content ©  John & Lynne Ford, Adamastor & Bacchus

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