Creamy Cod and Smoked Haddock Chowder Stew Recipe

Introduction

This creamy cod chowder stew is a comforting and flavorful dish perfect for chilly evenings. Packed with tender potatoes, smoky haddock, and fresh herbs, it offers a rich and satisfying meal served with crusty bread.

Ingredients

• 200g floury potatoes, cubed
• 200g parsnips, cubed
• 140g skinless cod fillet
• 140g skinless undyed smoked haddock fillets
• 500ml semi-skimmed milk
• ¼ small pack parsley, leaves finely chopped, stalks reserved
• 6 spring onions, whites and greens separated, both finely chopped
• 2 tbsp plain flour
• Zest and juice of 1 lemon
• 2 tbsp chopped parsley
• Crusty wholemeal bread, to serve

Instructions

1. Step 1: Bring a saucepan of salted water to the boil, add the cubed potatoes and parsnips, and boil until almost tender, about 4 minutes. Drain well.
2. Step 2: Place the cod and smoked haddock in a pan so they fit snugly without overlapping. Cover with the milk, add the reserved parsley stalks, and bring to a gentle simmer. Cover the pan, turn off the heat, and let the fish sit in the milk for 5 minutes. Remove the fish, break into large chunks, discard the parsley stalks, and keep the milk.
3. Step 3: In a saucepan, combine the spring onion whites, reserved milk, and plain flour. Bring to a simmer while whisking continuously until the sauce thickens and becomes smooth.
4. Step 4: Reduce the heat, add the drained potatoes and parsnips, lemon zest, and half the lemon juice. Cook gently for 5 minutes, stirring occasionally.
5. Step 5: Stir in the spring onion greens, broken fish pieces, chopped parsley, and season with plenty of black pepper, salt, and more lemon juice to taste.
6. Step 6: Divide the chowder between two shallow bowls, serve with chunks of crusty wholemeal bread, and enjoy.

Tips & Variations

• For a richer chowder, substitute some or all of the semi-skimmed milk with cream or full-fat milk.
• Try adding a pinch of smoked paprika or cayenne pepper for a subtle warmth.
• If you prefer, swap the smoked haddock for smoked salmon or skip it altogether for a milder flavor.
• Use fresh lemon juice at the end to brighten the dish without making it too tangy.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. If the chowder thickens too much during reheating, add a splash of milk to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other kinds of fish for this chowder?

Yes, you can substitute cod and smoked haddock with other firm white fish such as pollock or haddock, or even try smoked salmon for a different flavor. Just ensure the fish is skinless and boneless for easy eating.

Is it possible to make this chowder dairy-free?

Absolutely. Replace the semi-skimmed milk with a plant-based milk like oat or almond milk, and use a suitable dairy-free butter or oil if you choose to enrich the sauce. Keep in mind the flavor and texture may vary slightly.

Creamy Cod and Smoked Haddock Chowder Stew Recipe

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★★★★★

4.9 from 126 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This creamy cod chowder stew combines tender cubes of potatoes and parsnips with flaky cod and smoked haddock, all simmered in a flavorful milk-based sauce infused with lemon zest and fresh parsley. Perfectly hearty and comforting, this stew is ideal served with crusty wholemeal bread to soak up every delicious bite.

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Ingredients

Scale 1x2x3x

Vegetables

• 200g floury potatoes, cubed
• 200g parsnips, cubed
• 6 spring onions, whites and greens separated, both finely chopped
• ¼ small pack parsley, leaves finely chopped, stalks reserved
• Zest and juice of 1 lemon

Fish

• 140g skinless cod fillet
• 140g skinless undyed smoked haddock fillets

Dairy & Pantry

• 500ml semi-skimmed milk
• 2 tbsp plain flour
• Crusty wholemeal bread, to serve

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Instructions

1. Prepare the vegetables: Bring a saucepan of salted water to a boil, then add the cubed potatoes and parsnips. Boil for about 4 minutes or until they are almost tender. Drain the vegetables well and set aside.
2. Poach the fish: Place the cod and smoked haddock fillets in a pan sized so the fish fits snugly without overlapping. Pour in the semi-skimmed milk, add the reserved parsley stalks, and bring the milk to a gentle simmer. Once simmering, cover the pan, turn off the heat, and let the fish poach in the milk for 5 minutes. Afterwards, lift the fish out and break it into large chunks. Discard the parsley stalks but keep the poaching milk for later use.
3. Make the sauce and combine ingredients: In a clean saucepan, add the spring onion whites, poaching milk, and plain flour. Bring to a simmer while whisking continuously until the sauce thickens and becomes smooth. Reduce the heat, then add the drained potatoes and parsnips, lemon zest, and half of the lemon juice. Cook gently for 5 minutes, stirring occasionally to prevent sticking.
4. Finish the chowder: Stir in the spring onion greens, chopped parsley leaves, and the poached fish chunks into the sauce. Taste and season with plenty of black pepper, some salt, and more lemon juice from the remaining half if desired.
5. Serve: Divide the chowder between two shallow bowls and serve with chunks of crusty wholemeal bread for dipping and soaking up the creamy stew.

Notes

• Use semiskimmed milk for a creamy yet lighter chowder; whole milk can also be used for richer flavor.
• Don’t overcrowd the fish when poaching to ensure even cooking.
• Adjust seasoning carefully; smoked haddock adds natural saltiness.
• Serve immediately to enjoy the fresh flavors and creamy texture.
• Leftovers can be refrigerated for up to 2 days but are best consumed fresh.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: British

Keywords: cod chowder, smoked haddock stew, creamy fish stew, British seafood stew, fish chowder recipe