This is the first time I’ve been inspired to post for a few weeks, mainly because I’ve been busy, but also because I’ve suffered a few heroic leftover based failures (leftover Chicken and Chorizo bake with parmesan breadcrumb topping being the worst, don’t ask me how I could have got that wrong!) and I’ve also been cooking other people’s recipes which I’m less inclined to post about, unless they are the basis for a superb leftover dish that is!
And this dish was very nearly somebody else’s recipe, this dish was very nearly The Hairy Bikers Codfish (Klippfisk) soup from Tuesday night’s episode in Norway. But, as you can tell from the title, this isn’t that dish! That’s because I was back from work later than expected. Due, in part, to me being back on the bike for the first time in 4 months (it’s all uphill on the way home too!) I took one look at the recipe and thought it looked too time consuming especially as there was a capricious toddler lying on the floor going through the motions of her daily evening tantrum!
So, plan B. Open the fridge, what’s in there? Obviously the fish (scrag end of a filet of undyed smoked haddock and a handful of prawns) which I’d got out especially to make the Klippfisk. Half a tub of sour cream and a bit of sliced chorizo. Chowder time!
- 150-200g undyed smoke haddock
- Handful of cooked prawns
- 150ml sour cream (or whatever you’ve got left, make up with milk if you have less or add less milk if you have more)
- 250 ml milk
- 250ml Water
- 300ml fish or chicken stock
- 1 onion
- 2 celery sticks
- 1 carrot
- 2 medium sized potatoes
- Two cloves of garlic finely chopped
- 4-6 slices of chorizo chopped in half and then sliced thinly
Prepare the undyed smoked haddock by placing in a shallow pan and filling with the milk and water. Bring to boil and then simmer until the flakes start to come away. Put the Haddock in a colander and leave to cool. Reserve the fishy milk and water mixture.
Take the veg and cut into small dice (or mirepoix if you’d like to use the technical term!) Sweat with a knob of butter (salted or unsalted, whatever you’ve got) and the garlic for 5-10 mins over a low heat to bring out the sweetness. Add the chorizo and sweat for a few more minutes.
Add the stock and reserved fish liquor and bring to the boil. Simmer for ten mins or until the potato is tender. 5 mins before the end Add the haddock, prawns and sour cream and extra milk if it needs to be a but thinner. Adjust the seasoning as necessary. Serve with some hot buttered toast and top with fresh chives/parsley if you have any (we didn’t).
A dish of Friday night luxury born out of parsimony!
Recipe feeds 4