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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
