This was such a quick, easy recipe – and so delicious and filling! The original recipe I took it from said to serve 2, but there’s no way we could have eaten half of it, so a third portion goes into the freezer for another occasion!
Smoked haddock and celeriac hotpot
Preparation Time:35 mins
Cooking Time:30 mins
Calories per serving: 323
Olive Oil – 10ml
Onions – 1 Med/100g
Celeriac, Raw, Average – 360g
Potatoes, Maris Piper – 200g
Vegetable Stock Pot Knorr – 1 Pot/28g
Haddock, Fillets, Smoked – 250g
Bay Leaves, Dried – 1 Leaf/0.9g
Milk, Semi Skimmed – 200ml
Sweetcorn, Naturally Sweet, in Water, Tinned, Drained – 1 Tin/160g
Parsley, Dried – 0.5 Tsp/0.5g
Peel and chop the celeriac and potatoes into chunks. Peel and finely dice the onion. Remove pin bones and skin from the haddock.
1. Heat the butter and oil in a large pan and gently fry the onion for 5 minutes until soft. Add the celeriac and potato to the pan, season well and fry for 5-6 minutes, then add the stock, bring to the boil and cook for 5-10 minutes until tender. Remove from the heat and leave covered.
2. Place the fish in a large pan with the bay leaf, cover with the milk and bring to the boil. Turn off the heat and leave for 5 minutes or until just cooked. Remove from the pan with a slotted spoon and flake into large chunks, removing any skin.
3. Return the onion and root-veg mixture to a medium heat. Add the milk from the poached fish and the sweetcorn and gently simmer for 2-3 minutes. Check the seasoning. Divide the chowder into two and serve half immediately, with half the haddock, sprinkled with the parsley.
Nutrition Data Per Serving
Calories (kcal) 322.9
Carbohydrate (g) 30.5
Fat (g) 10.9
Fibre (g) 7.0
Sodium (g) 1.563
Fruit & Veg 2.6
Protein (g) 24.2