Editorial sample recipeBritishbeginnerhalalnut-freepescatarian

British Smoked Haddock And Leek Chowder

Name: British Smoked Haddock And Leek Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 400 g Smoked haddock fillets, skinless, undyed; 2 large Leeks, trimmed and sliced; 400 g Yukon gold potatoes, peeled and diced; 30 g Unsalted butter; 500 ml Halal vegetable broth; 300 ml Whole milk; 100 ml Heavy cream; 2 tbsp Fresh parsley, finely chopped

A Scottish-inspired creamy soup packed with flaked smoked fish, tender potatoes, and sweet sautéed leeks.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Gentle Poaching

Submerging delicate protein like fish into hot, bare-simmering liquid to cook gently without toughening.

Instructions

Step 1: Melt butter in a large saucepan over medium heat, add sliced leeks, and cook gently for 5 minutes until soft without browning.

Step 2: Add diced potatoes and halal vegetable broth, bring to a boil, then reduce heat to simmer for 12 minutes until potatoes are tender.

Step 3: Place smoked haddock fillets on top of simmering potatoes, cover with lid, and poach gently for 5 minutes.

Step 4: Carefully lift out fish using a slotted spoon, break into large flakes, and return to the saucepan.

Step 5: Stir in milk and heavy cream, heat through on low for 3 minutes without boiling, and garnish with parsley before serving.

Cooking tips

Do not let the soup boil after adding dairy to prevent curdling.
Choose undyed smoked haddock for cleaner, natural smoked flavor.
Original home-cooking adaptation inspired by British; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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