Recipe Smoked Mackerel Chowder

[Morning Glory]

A simple way to use smoked mackerel which is probably not the classic way to make a chowder! Not being a fan of cream I used semi skimmed milk and water for the broth but you could use whole milk and add cream at the end of cooking if you wish.

Ingredients (serves 2)

• 100g potatoes cut into small cubes
• 70g carrots cut into small cubes
• 1 smoked mackerel fillet plus skin
• 1 bay leaf
• 250 ml semi skimmed milk plus 250 ml water
• 1/2 tsp fennel seeds plus a few extra to scatter
• 1 small onion, finely chopped
• Oil or butter for cooking the onion
• 100g potatoes cut into small cubes
• 70g carrots cut into small cubes
• 2 tbsp tinned sweetcorn
• 1 small onion, finely chopped
• Oil or butter for cooking the onion
• 2 tsp cornflour plus a little cold water
• Salt to taste
• A squirt of lemon juice
• Parsley

Method

1. Cook the potatoes and carrots together in simmering water until tender.
2. Peel the skin from the smoked mackerel. Flake the mackerel flesh into large chunks and set aside.
3. Add the mackerel skin to a saucepan together with the milk, water, bay leaf and fennel seeds. Heat gently for five minutes. Flake the mackerel flesh and set aside.
4. Cook the onion in oil or butter until softened. Strain the infused milk into the pan with the onions, add the drained potatoes, carrots and sweetcorn.
5. Mix the cornflour with a little cold water and add to the chowder to thicken.
6. Add the smoked mackerel flakes and heat through.
7. Add salt to taste and scatter with chopped parsley and a few fennel seeds.

 

[The Late Night Gourmet]

Phenomenal idea! With the weather being cold, I'm finding myself in need of something to warm me up more often than not. I've really started to love mackerel since this challenge started, so I'm sure I'll make this recipe.

 

[GadgetGuy]

A simple way to use smoked mackerel which is probably not the classic way to make a chowder! Not being a fan of cream I used semi skimmed milk and water for the broth but you could use whole milk and add cream at the end of cooking if you wish.

View attachment 21521

Ingredients (serves 2)

• 100g potatoes cut into small cubes
• 70g carrots cut into small cubes
• 1 smoked mackerel fillet plus skin
• 1 bay leaf
• 250 ml semi skimmed milk plus 250 ml water
• 1/2 tsp fennel seeds plus a few extra to scatter
• 1 small onion, finely chopped
• Oil or butter for cooking the onion
• 100g potatoes cut into small cubes
• 70g carrots cut into small cubes
• 2 tbsp tinned sweetcorn
• 1 small onion, finely chopped
• Oil or butter for cooking the onion
• 2 tsp cornflour plus a little cold water
• Salt to taste
• A squirt of lemon juice
• Parsley

Method

1. Cook the potatoes and carrots together in simmering water until tender.
2. Peel the skin from the smoked mackerel. Flake the mackerel flesh into large chunks and set aside.
3. Add the mackerel skin to a saucepan together with the milk, water, bay leaf and fennel seeds. Heat gently for five minutes. Flake the mackerel flesh and set aside.
4. Cook the onion in oil or butter until softened. Strain the infused milk into the pan with the onions, add the drained potatoes, carrots and sweetcorn.
5. Mix the cornflour with a little cold water and add to the chowder to thicken.
6. Add the smoked mackerel flakes and heat through.
7. Add salt to taste and scatter with chopped parsley and a few fennel seeds.

View attachment 21520

Looks phenomenal!!