Finnan Haddie & Chorizo Chowder

Recipe provided by: Michael Howell with Devour! The Food Film Fest


  Line caught smoked haddock, trimmed(use trimmings to make broth – see note), cut in chunks
3 tbsp olive oil
550 g chorizo sausage (about 4 links) casings removed
1 large carrot, diced
2 stalks celery, diced
1 large white onion, diced
3 cloves fresh garlic, minced
400 g white potatoes, peeled, diced
1 cup low fat milk
1/4 tsp chili flakes
3 cans whole evaporated milk, about 750 ml
500 ml fish stock or water
4 bay leaves
2 or 3 dashes Tabasco
  salt and pepper


  1. In a large soup pot, heat the oil over medium heat.
  2. Add the sausage casings and cook for ten minutes, stirring to break up pieces into small bits.
  3. When mostly cooked but not crispy, add carrots onion and celery and continue cooking ten minutes.
  4. Add remaining ingredients except fish and bring to a simmer, stirring bottom of pan to keep from sticking.
  5. When simmer has been reached, cook ten minutes or until potatoes are mostly cooked.
  6. Add fish and cook gently until fish flakes, about ten minutes. Adjust seasoning.
  7. Best enjoyed the next day when reheated so that flavors are infused.

NOTE: add smoked haddock trimmings to fish stock or water and add, if desired some carrot peelings onion and celery scraps and fresh thyme, simmer 1 hour then use this in the soup where required.