A filling delicious soup, that tastes mighty fine.
My Savoy cabbage wasn’t looking too well on the outside, so I just used the pale, soft tender heart and in fact, this was perfect for the chowder. It’s almost like Chinese cabbage.
Smoked Haddock Mushroom, Pea and Cabbage Chowder
Serves 2-3 for supper 4-6 as a starter…….
300 g undyed smoked haddock, and however wrong it is to say, I do love the colour of the dyed haddock. Bright yellow and sassy!
250 ml milk
250 ml water
2 bay leaves
50 g unsalted butter
1 large onion, chopped
100 g pancetta, streaky bacon, cut into cubes or strips, or lardons
3 large portobello mushrooms, roughly chopped
A Savoy cabbage – the yellow & soft inside heart & leaves, cored & cut into 5cm cubes
300 ml whipping cream
200 g frozen peas
Salt and freshly ground black pepper
1. Place the haddock skin side up in a shallow pan and pour over the milk and water to cover. Bring to just below boiling point, reduce heat and poach gently for anything from 3-8 minutes, depending on size, or until just cooked. Lift fish onto a plate to cool and strain the milk through a fine sieve and reserve.
2. Melt the butter over a low to medium heat, add the onion and cook for about 5 minutes, stirring every now and then, until starting to soften. Add the bacon and cook for about more 5 minutes or until everything is starting to brown lightly.
3. Add the mushrooms and cook for about 5-6 minutes until they’re softened, then stir in the strained milk and pour in the cream. Season, drop in the peas, and bring to a simmer. Place the cabbage on top of the pot in a steamer. (or cook separately)
4. Remove the haddock form it’s skin and break into large flakes, removing any bones. When peas and cabbage are cooked, stir in the haddock flakes, check seasoning of the chowder and serve.
Little notes….. What would be amazing with this would be the Mushroom Caviar in Dinner at Mine. Just a spoonful just before serving with a spoonful of sour cream, a sprinkling of dill and maybe some finely grated lemon zest at the last minute.