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Good Friday = Fish Friday

/ Health & Fitness

A GREAT tasting fish dish for Good Friday…from Magna Vitae’s resident nutrition king Marko Humphrey… 

Haddock Chowder (serves 2/3) 

25g butter 

1 and a half tbsp olive oil 

2 leeks, sliced 

Half medium celeriac finely diced 

300ml milk 

300ml hot vegetable stock 

250g skinned and boned smoked haddock 

Small handful of flat-leaf parsley 

Black pepper 

Squeeze of fresh lemon juice 



  1. Melt the butter with the oil in a large pan, add the leeks and cover and saute for about five minutes to soften. 
  1. 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. 
  1. Add the fish and gently poach for two minutes or until it flakes easily. 
  1. Break the fish into chunks and season with parsley, pepper and a squeeze of lemon. 

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