Smoked Haddock Chowder

Ingredients for Smoked Haddock Chowder

• 2 boneless smoked haddock fillets (about 500g )

• 2 cucharadas (1/4 de barra) de mantequilla sin sal

• 1 leek (white and pale-green parts only), minced

• 1 celery stalk, minced

• 1/2 teaspoons dry mustard

• 675g Yukon Gold potatoes, peeled, cut into 1/3" cubes

• 4 ramitas de tomillo

• 1/4 cup double cream

• 1 cucharada de cebollino fresco picado

• Common Crackers

• Ingredient info: Look for smoked haddock, also known as finnan haddie, at better supermarkets and at specialty foods stores and pikeplacefish.com.

Place haddock fillets in a large wide pot. Cover with 1200ml cold water. Place pot over medium-high heat and bring to a simmer. Reduce heat to medium and simmer until fish is just cooked, about 5 minutes. Transfer fish to a plate; let cool. Discard skin and any scales; flake fish into large pieces. Set a strainer over a medium bowl; strain poaching liquid and reserve.

[To substitute smoked whitefish for haddock: Discard bones and skin from 675g smoked whitefish. Put fish, 2 thick-cut slices smoked bacon (about 60g ), and 950ml water in a large wide pot. Bring to a simmer over medium heat; remove fish with a slotted spoon after 5 minutes. Continue simmering liquid (with bacon) until reduced to 475ml , about 10 minutes. Strain liquid; discard solids. Add 725ml water; set aside.]

Melt butter in a large heavy pot over medium-low heat. Add leek and celery and cook over medium-low heat, stirring often, until soft and translucent, about 15 minutes. Stir in dry mustard, then reserved poaching liquid, potatoes, and thyme sprigs. Increase heat to medium-high and simmer until potatoes are tender, about 12 minutes.

With a slotted spoon, remove half of the cooked potatoes and place in a small bowl. Finely mash potatoes with a fork; return to chowder to thicken. Remove chowder from heat and stir in reserved fish, cream, and chives. Serve in warmed bowls with Common Crackers .

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