A GREAT tasting fish dish for Good Friday…from Magna Vitae’s resident nutrition king Marko Humphrey…
Haddock Chowder (serves 2/3)
1 and a half tbsp olive oil
2 leeks, sliced
Half medium celeriac finely diced
300ml hot vegetable stock
250g skinned and boned smoked haddock
Small handful of flat-leaf parsley
Squeeze of fresh lemon juice
- Melt the butter with the oil in a large pan, add the leeks and cover and saute for about five minutes to soften.
- Add the celeriac, milk and stock, cover and bring to the boil, then reduce the heat to a simmer for about 15 minutes, to allow the celeriac to soften.
- Add the fish and gently poach for two minutes or until it flakes easily.
- Break the fish into chunks and season with parsley, pepper and a squeeze of lemon.