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This mushroom chowder encapsulates the flavours of the sea with chunks of haddock swimming in a creamy rich sauce full of goodness. Top with zesty lemon and tarragon or dill to finish.
- 300g mushrooms, quartered
- 1 tbsp oil
- 1 leek, finely sliced
- 2 garlic cloves, chopped
- 1 bay leaf
- 2 tbsp plain flour
- 300g new potatoes, quartered
- 800ml whole milk
- 400ml water/ fish stock
- 1 small pack tarragon (or dill), leaves removed
- 2 tbsp Dijon mustard
- 100g crème fraiche
- 800g haddock, skinned and cut into 3cm chunks
- 1 lemon, juice and zest
- Heat the oil and cook the leek, garlic and bay leaf for 5 minutes. Add the flour and cook out for 2 minutes, then add the potatoes and mushrooms.
- Add the liquid and tarragon and gently bring to the boil, immediately reducing to a simmer. Cook until the potatoes are cooked through (about 20 mins).
- Add the mustard, crème fraiche and seasoning to the soup and stir well before adding the fish. Continue to cook for about 6 minutes more, or until the fish flakes apart when pushed.
- Turn the heat off and add the lemon juice and zest. Serve topped with any reserved tarragon.
- Dill would work well as an alternative herb to tarragon in this recipe