1 lb. smoked haddock or cod, skinned and cubed 2 Tbsp. butter 3 shallots, chopped 4 slices bacon, chopped 3 c. vegetable broth 1 lb. broccoli florets 1 lb. turnips, peeled and cubed 2/3 c. créme fraiche 1 small French baguette 2 tsp. Dijon mustard 4 oz. gruyére cheese, grated
What to do:
1. Heat butter in a large pan. Add shallots and bacon and cook 3-4 min. 2. Add broth, broccoli and turnip. Cook for 10 min, or until the vegetables start to soften. 3. Add fish and cook for 5 min. Stir in the créme fraîche and simmer for 2-3 min. 4. Preheat broiler. Spread the sliced bread with the mustard and top with the cheese. Broil 3-4 min, or until the cheese is bubbling. 5. Serve chowder hot with a few slices of the bread.
*Tip: Chowder can be pureed and frozen up to 4 weeks.
Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
