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    Haddock Chowder with Dill

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    Haddock Chowder with Dill

    The subtle flavours of potato, sautéed fennel and dill blend well with haddock, producing a warming and hearty soup.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 25g butter
    • 300g potato, peeled and diced
    • 1 bulb fennel, finely sliced
    • 1 heaped tbsp plain flour
    • 400ml milk
    • 450g haddock fillet, thickly sliced
    • 15g pack fresh dill, finely chopped
    • 2 tbsp crème fraîche
    • Juice of ½ lemon


    1. Melt the butter in a large saucepan. Add the potato and fennel, and cook over a low heat for 5–6 minutes, until beginning to brown. Stir the flour into the potato and fennel mixture. Blend in the milk, then bring to the boil, stirring continuously. Simmer for 5-6 minutes, or until the potato is cooked.
    2. Add the sliced haddock and continue to cook for 2–3 minutes, until it is beginning to break into flakes. Stir the dill and the crème fraîche into the chowder. Season to taste, and add the lemon juice just before serving. Serve with sourdough or soda bread for dunking.

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