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    • Haddock Chowder

    Mark Sharron
    Medium difficulty
    30 minutes
    2-4
    Amount Per Serving: Calories 270; Fat 8g; Carbs 2g; Protein
    Haddock Chowder is a simple yet delicious and hearty meal that will surely please any palate. It is a creamy soup filled with chunks of potatoes, succulent haddock, and flavourful herbs and spices. This chowder is an easy and comforting dish that can be enjoyed any time of the year.        
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    Ingredients

    • 2 tablespoons of butter 
    • 2 cloves of garlic, minced 
    • 2 tablespoons of all-purpose flour 
    • 2 cups of chicken broth 
    • 1 cup of half-and-half
    • 1 teaspoon of dried thyme
    • 1 teaspoon of dried oregano
    • 1 teaspoon of salt 
    • 1/2 teaspoon of freshly ground black pepper 
    • 2 cups of diced potatoes 
    • 2 cups of cooked, flaked haddock 
    • 1/2 cup of frozen peas 
    • 1/4 cup of chopped fresh parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the potatoes and cook for an additional 10 minutes or until the potatoes are tender. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Finally, stir in the chopped parsley and remove the chowder from the heat. Serve immediately.