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

Serves:3

Calories per serving:  323

Ingredients

Butter -14g

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

Method

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