Finnan Haddie and Chorizo Chowder

By ALICJA

Ingredients

• 3 tbsp olive oil
• 4 links chorizo sausage(550 g) casing removed
• 1 large carrot,diced
• 1 large white onion,diced
• 2 stalks celery,diced
• 3 cloves fresh garlic,minced
• 3 large white potatoes,peeled and diced
• 1/4 tsp chile flakes
• 3 (250 ml) cans of whole evaporated milk
• 4 cups smoked fish stock,regular fish stock,or water
• 4 bay leaves
• Tabasco,to taste
• 2 filet smoked haddock(900 g)
• salt and pepper to taste

Details

Servings 12

Preparation

Step 1

In a large soup pot,heat the oil over medium heat.Add the sausage casings and cook for 10 min.stirring to break the pieces up into small bits.When mostly cooked but not crispy,add the carrot,onion,and celery and continue cooking for 10 min.Add the garlic,potatoes,chile flakes,evaporated milk,stock or water,bay leaves,and tabasco and bring to a simmer,stirring the bottom of pan to keep the ingredients from sticking.
Reduce heat to low and cook for 10 min. or until potatoes are mostly cooked.
Trim the fish of silver skin,cut out any bones,and cut the fish into chunks.Reserve the trimmings for making fish stock later.
Add the fish to the pot and cook gently until the fish flakes,about 10 min.Stir often to avoid scorching.Add salt and pepper,to taste.Best enjoyed the next day when reheated so that the flavours are infused.