Staithe Smokehouse celebration haddock and smoked crevette chowder
Chef’s note:
Staithe Smokehouse is a traditional artisan fish smokehouse located on the beautiful North Norfolk coast in the village of Brancaster Staithe. Run by Phil Hartshorne, whose wife, Fran, is Head Chef at The White Horse, Brancaster, they smoke their own fish with delectable results. This delicious chowder is perfect for both Boxing Day and Valentine’s Day.
- 450 grams Staithe Smokehouse smoked haddock
- 12 cooked Staithe Smokehouse smoked crevette (peeled and deveined, plus extra unpeeled for presentation)
- 1 bay leaf
- 100 grams butter
- 100 grams plain flour
- 600 milliliters milk
- 1 liter good chicken stock (or vegetable stock)
- 1 medium onion (peeled and halved)
- 700 grams jar of butter beans (drained)
- fresh chives (chopped)
Remove the pin bones and skin from the haddock, keeping the skin to one side.
Place milk into a pan along with the onion and bay leaf and add the haddock and the skin. The haddock should be nicely submerged in the milk – if you need to add a little more, then do so.
Allow to gently simmer for five minutes, making sure not to let the milk come to a rapid boil as it will scorch and taste unpleasant. Once simmered, remove from heat and allow to finish cooking. Drain the milk and keep to one side.
In a heavy-based pan, melt the butter. Once it is foaming, turn to a low heat and add the flour, mixing it together to allow the flour to ‘cook out’.
Slowly add the milk, whisking at all times until the chowder starts to thicken. Add the stock and mix until it is incorporated, and you have a smooth and silky chowder sauce. Add the butter beans and stir through.
Flake the haddock into the chowder, add peeled prawns, and gently heat through.
Check the seasoning and spoon into bowls. Finish with chopped fresh chives and the fresh prawns if using.
Serve with crusty bread.
For more information, including how to order, visit: www.staithesmokehouse.co.uk
The rear of The White Horse Pub: Brancaster Staithe, Norfolk, PE31 8BY