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    Smoked Haddock and Prawn Chowder

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    Smoked Haddock and Prawn Chowder

    Serves: 4


    • 25g butter
    • 1 medium onion, finely chopped
    • 600ml milk
    • 300ml fish stock made with 1 Fish Stock cube
    • 2 medium potatoes, peeled and finely diced
    • 450g traditionally smoked haddock fillet, skinned
    • 225g cooked and peeled prawns
    • Lemon juice, to taste
    • Freshly ground black pepper
    • 1tbsp fresh parsley, chopped


    1. Heat the butter in a large heavy pan. Add the onion and cook gently for 10 minutes until soft. Add the milk and stock and bring gently to simmering point.
    2. Add the potatoes and simmer for 8-10 minutes until they are soft. Take care not to boil or the milk may curdle.
    3. Cut the haddock into bite-sized pieces and add to the pan. Cook very gently for 2 minutes, then add the prawns, lemon juice and pepper. Cook for a further minute, stir in the parsley and serve.

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