Smoked Haddock Chowder

How to Cook

1. 0:00
   Turn the hob on to a medium temperature and pour the oil & butter into a medium sized pot. Wait for the oil to heat up & butter to melt
2. 3:27
   Add the onions, leeks & fennel, season with salt & pepper and cook for a few minutes until softening, stirring occasionally
3. 12:49
   Add the potatoes & stir a couple of times. Then stir in the flour.
4. 17:33
   Pour in the first stock & salt and stir thoroughly to make a smooth roux
5. 20:13
   Pour in the second stock and keep cooking, while stirring to ensure the soup stays smooth while warming up. This should take around 17 minutes while stirring frequently in this time
6. 38:20
   Turn the hob down slightly and keep stirring to ensure the soup doesn’t burn on the bottom.
7. 44:55
   Stir in the milk thoroughly, then gently stir in the smoked haddock.
8. 50:44
   Add the wholegrain mustard & dill and stir for around 1.5 minutes. When the fish is cooked through and the potatoes are soft, the soup is ready. Turn the hob off.