Haddock & Corn Chowder. The haddock (Melanogrammus aeglefinus) is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus Melanogrammus. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie.
Haddock is a versatile fish that is fantastic baked whole in its skin (to prevent the fish from falling apart). It is also great battered and fried to make fish and chips or in a rich fish pie. See our haddock recipe collection for ideas. You can have Haddock & Corn Chowder using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Haddock & Corn Chowder
- Prepare 2 pieces of smoked haddock.
- You need 1 can of or 2 ears corn.
- You need 1 of small potato diced.
- It’s 1 of small white onion diced.
- You need 1 tsp of minced garlic.
- Prepare 250 ml of cream.
- Prepare 1 of chilli chowed.
- You need of Small handful coriander.
- You need 2 tsp of olive oil.
- You need 4 tbsp of chopped celery.
- It’s 4 of spring onions.
- It’s of Salt and pepper to tase.
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Coated in coconut, then pan fried, this crisp fish dish makes a speedy fish supper for two. Serve with a refreshing lettuce and cucumber. Haddock is a popular choice of fish, commonly associated with the popular British dish of 'fish and chips'.
Haddock & Corn Chowder instructions
- Get your ingredients ready!.
- Heat oil to medium heat and add onions and soften.
- Add garlic, celery and chilli to the soften onions. Cook for about 3 mins.
- Add corn and potatoes to the pot and cook with a little water for about 10 mins.
- Add the cream and cook till the potatoes start to cook away and thicken the cream.
- Poach the haddock in the cream, add some water if it is too thick. Should be a watery consistency..
- Garnish with spring onions and coriander, enjoy.
Haddock is a white fleshed fish, often compared to cod in flavour, that can be purchased smoked or unsmoked, dyed or undyed. The smoked haddock coloured garish saffron has usually been 'smoked' by flavourings or by modern methods, then dyed. Haddock are sold as whole fish on wet fish counters, and also as frozen or chilled fillets and also smoked, dried and canned. Like cod, haddock is a whitefish – meaning that its flesh forms into delicate, mild white flakes when it is cooked. However, smoked haddock is often dyed a yellow colour prior to being sold, leading to some people thinking that haddock have yellow flesh.