Smoked Haddock and Leek Chowder

Smoked Haddock and Leek Chowder

A Celtic dish historically originating in Scotland in the 1600s in a seaside town, Findon.

Chef Colin Lynch, Executive Chef, Menton, Boston, Mass.

Serves: 4 to 6 persons depending on bowl size

  • 2 lbs. Finnen Haddie (Cured and smoked dried haddock)
  • 1 small Spanish onion, finely diced
  • 2 celery stalks, finely diced
  • 2 Yukon gold potatoes, peeled and cut into small cubes
  • 3 cups heavy cream
  • 3 cups whole milk
  • ¼ cup parsley, roughly chopped
  • ½ cup salt pork cut, small cubes
  • Salt and pepper to taste

Directions/Method

  • Place the salt pork in a low medium hot 4 quart pot/stock pot.
  • Render the salt pork for 5 minutes or until most of the fat has melted.
  • Adjust the heat as necessary to avoid browning.
  • Then add celery, onion, and leeks to the pot and sweat for approx… 10 minutes or until soft and translucent. Avoid browning.
  • Warm the milk and cream to room temperature.
  • When the onions, leeks and celery are soft and translucent, add the warm milk and cream and cook with a gentle simmer.
  • Lightly season the chowder with salt and pepper. Note: be careful and conservative with the salt aware that the smoked haddie will add additional salt to the dish.
  • Gently simmer the chowder for 5 minutes allowing the leeks, onions and pork to permeate the milk and cream.
  • Then, add the potatoes.
  • Adding potatoes in this order, allows the potatoes to absorb maximum flavor.
  • Continue to simmer the chowder until the potatoes are 80% cooked.
  • Then, turn off the chowder.
  • At this time, add large pieces of the haddock to the chowder. The skin should be left on; the residual heat will poach the fish for 8 to 10 minutes. Then gently remove the fish, flake the flesh from the skin being careful to totally remove the skin and return the flakes to the chowder.
  • Season to taste and serve garnished with finely chopped parsley.
  • Serve with crusty bread.

NOTE: It is not easy to find smoked haddock in the United States. You can substitute fresh haddock or cod with wonderful results. The only flavor missing would be the smoke flavor.

One thought on “Smoked Haddock and Leek Chowder

  1. […] Menton, an award winning restaurant in Boston, Mass. The recipe he demonstrated presented here was Smoked Haddock (Finnen Haddie) and Leek Chowder which was passed among the attendees at the demonstration; I can assure you, you will want to make […]

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