This post is about one of our more unique recipes (haddock and prawn chowder) using a specialised ingredient not so common in South Africa.
The Ocean Jewels haddock is one of our products that I’m super proud of but before I explain why, let’s explore what Haddock actually is. Haddock is a type of Cod caught in the Northern Hemisphere. In South Africa we call our smoked Hake, Haddock and growing up I only new it as the bright orange fish that’s sold frozen in boxes, this orange haddock is smoked using a smoke essence and dyed and this is why I’m so proud of our product – we proper smoke our hake so no need for smoke essence and dye. The end product has a great natural smoke flavour and the fish is firm and delicious.
We use the Haddock in our fish pie, available in our fish dishes department and its become one of our best sellers. It’s also super poached in milk and served with eggs for Sunday brunch.
Kedgeree is another classic using Haddock but as winter is approaching my recipe for this blog is a rich creamy soup.
Haddock and prawn chowder
- 400g Haddock, skinned and cubed
- 1 x 400g pack of prawn tails, shelled
- 2 tablespoons butter
- 2 large potatoes, peeled and cubed (400g to 500g)
- 1 bunch of leeks, white part sliced (I freeze the green leave to use in stock)
- 2 cloves garlic, crushed
- 2 tablespoons Dijon mustard
- 750ml chicken or fish stock
- 8 tablespoons crème fraiche (half a tub)
- 1/4 cup chopped parsley or chives
- Juice and zest of lemon
- Melt the butter and fry the leeks and garlic until soft but don’t allow to brown – about 8 minutes
- Add the potatoes and stock and simmer until potatoes are just cooked.
- Add the Dijon mustard, the haddock and prawns. Allow to simmer until the fish and prawns are opaque and cooked – about 5 minutes
- Gently stir in the Crème Fraiche, lemon juice and lemon zest.
- Season with pepper and add the herbs just before serving
note – I didn’t cut my prawns as they more photogenic whole but the the soup is easier to eat if the prawns are cut into 2 or 3