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Smoked Mackerel Chowder

A complete, satisfying meal in a bowl with bags of flavour and lots of good things in every spoonful.

In the lightly creamy chowder traditionally thickened with flour, there's chunks of fish, smoky bacon, onion, celery, leeks, garlic, potato, and peas, all flavoured with fresh dill and bay leaf.

It's recommended that you read the accompanying blog post before starting the recipe.

Course Soup, Main Course, Fish, Starter, Lunch
Cuisine French, American, British, European, World
Keyword soup, fish soup
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Moorlands Eater

Ingredients

  • 1 tbsp olive oil
  • 125 g smoked streaky bacon (diced)
  • 25 g butter
  • 1 large onion (roughly chopped)
  • 2 stalks celery (sliced)
  • salt and black pepper (to taste)
  • 1 large leek (approximately 200g, sliced)
  • 3 cloves garlic (finely chopped)
  • 500 g potatoes (cut into medium dice)
  • 1 bay leaf
  • 1 small bunch dill (or parsley, roughly chopped, large stems removed)
  • 25 g plain flour
  • 600 ml whole milk
  • 400 ml stock (chicken, veg, or fish)
  • 125 g frozen peas
  • 2 rounded tbsp soured cream or crème fraiche (or 4 tbsp double cream, or leave out)
  • 4 smoked mackerel fillets skinned and boned

Instructions

  1. Put the olive oil in a large saucepan over medium-high heat.

    Add the bacon and cook until lightly crispy.

    Reduce the heat to medium, add the butter then stir in the onion and celery plus a little salt and pepper. Cook until starting to soften, turning the heat down if they start to brown.

    Stir in the leek and garlic and cook until the leeks are starting to soften.

    Add the potatoes, a little more salt and pepper, plus the bay leaf and HALF the dill or parsley, then stir around for a minute or two.

  2. Stir in the flour and cook for a few minutes until coloured.

    Off the heat, gradually stir in the milk and stock to incorporate the flour without lumps.

    Put the pan back on a higher heat and stir constantly while it comes up boil. Turn down to a simmer, cover, and cook until the potatoes are just tender. Stir occasionally to prevent sticking to the bottom of the pan.

  3. Stir in the frozen peas and the soured cream or alternative, bring back up to a simmer and cook for a few minutes or until the peas are done.

    Taste the soup and add more seasoning if necessary.

  4. Tear the smoked mackerel into chunky pieces and stir into the soup.

    Take off the heat and leave for five minutes for the fish to warm through.

  5. Just before serving, stir in most of the remaining dill or parsley.

    Divide between bowls and garnish with the rest of the herb.

  6. Leftovers can be stored in the fridge and eaten within 24 hours.

    Freezing not recommended.