Creamy smoked haddock chowder

• undyed smoked haddock↗450g g

  fillet, skinned

• bay leaf↗1
• milk↗850ml ml
• butter↗25g g
• onion↗1

  finely chopped

• plain flour↗1 tbsp tbsp
• garlic clove↗1

  crushed

• red pepper↗1

  seeded and roughly chopped

• dry sherry↗125ml ml
• paprika↗pinch of

  pinch of

• floury potato↗225g g

  peeled and diced

• frozen or canned sweetcorn100g g

  kernels

• fresh parsley↗
• hot garlic

  bread

Step-by-step instructions

1. 1

   Put the fish in a frying pan with the bay leaf and milk. Bring to a simmer, then cover and set aside for 10 mins. Lift out the fish with a slotted spoon, flake roughly, discarding any bones, and strain the milk.

2. 2

   Melt the butter in a large frying pan and cook the onion over a low heat for 3-4 mins until softened. Sprinkle in the flour and stir for a minute, then tip in the garlic and red pepper and cook for a further 5 mins. Now stir in the sherry and simmer until almost all the liquid has disappeared.

3. 3

   Add the paprika and potatoes, pour in the poaching milk and bring to the boil. Cover and simmer for 15 mins, add the sweetcorn and cook for 5 mins more. Remove from the heat and gently fold in the fish. To serve, scatter over some chopped fresh parsley and accompany with the garlic bread.