Photo of smoked fish chowder
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Smoked fish chowder

29 May, 2013

This warming soup makes a good lunch or light main meal. Make sure you choose the freshest and most sustainable fish you can find.

Serves 4.


  • 500 g (1 lb) baking potatoes
  • 250 g (8 oz) leeks
  • 2 tbl rapeseed oil
  • 800 ml (26 oz; approx 1.5 pints) chicken or fish stock
  • 2 bay leaves
  • 300 g (10 oz) hot smoked haddock (or other hot smoked fish like cod, hake or pollock; mussels – fresh as well as smoked can also be used)
  • 100 ml (3.5 oz) low fat (6%) sour cream
  • ¼  bundle of chives and parsley
  • Salt and pepper

1 Peal the potatoes and cut them into cubes and wash the leeks thoroughly before slicing them.

2 Tip the potatoes and leeks into a large saucepan, and sauté them gently for a few minutes at low heat. Pour in the stock and bay leaves and let simmer for 20-25 minutes, until the potatoes and leeks are tender.

3 Remove and blend half of the soup and vegetables. Pour the blended soup back into the pan.
Break the smoked fish into large pieces, add it to the soup and bring to a boil then turn down to a simmer.

4 Just before you serve add the sour cream and season to taste with salt and pepper (do not let it boil or it will separate). Serve with chopped chives and parsley and some good quality bread on the side.