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Claire Allen's Haddock Chowder Recipe

by Jianni Geras September 15, 2016

Claire Allen's Haddock Chowder Recipe



  • 50g Butter
  • 4 big leeks, washed and thinly sliced
  • 4 cloves garlic, finely chopped
  • Generous pinch nutmeg
  • 1L milk
  • 250ml cream
  • 1 box Frozen Haddock Steaks, skinned
  • Freshly ground black pepper
  • 400g baby spinach, washed
  • 1 bunch spring onions
  • 1 cup chopped fresh parsley
  • 2 cups mashed potato



  1. Heat the butter in a saucepan, add the leeks and garlic, and cook gently until they are translucent and soft, then add the nutmeg, stir through then set aside.
  2. Gently poach the haddock steaks in the milk for 8 minutes.
  3. Season with the black pepper.
  4. Stir in the cooked leeks, baby spinach, spring onions, parsley and mashed potato.
  5. Stir well and heat until the spinach has wilted.
  6. Remove from heat and serve with fresh bread and butter.


Image: Hazel Mathias, WOMAG

Jianni Geras
Jianni Geras