More f(b)logging of a dead haddock

I know, you’re all rolling your eyes heavenwards, muttering “not that bloody haddock chowder recipe again daisy” but trust me, you’ll like this one. Today’s Blogliner is:

Let’s have a recipe exchange.

Post your favorite recipe on your blog and as you visit your favorite reads throughout the day, leave your recipe in their comments and ask for them to return the favor.

So a repeat of the (in)famous haddock, leek and potato chowder recipe is in the extended post and I’ll be haunting your blogs on Friday asking for your favourite recipes. Jo, Huwge and Allan – look out!

Currently listening to: Jason Bradbury’s Tsunami ‘Gadget’ Song. Will Des ever forgive my fickle heart?

p.s. Did no-one spot the unintentional slip in the last post? Listing indeed.

1 tbsp (15ml) vegetable oil
1 clove garlic, peeled and crushed (I used 3 cloves because we love garlic)
3 large leeks, finely sliced
4 large potatoes, peeled and cut into chunks
1 fish or vegetable stock cube made up to 600ml (1 pint) with boiling water
300ml (1/2 pint) milk
326g can sweetcorn
500g (1lb) undyed smoked haddock fillet, skinless and cut into chunks
About half a packet of frozen peas/petits pois
2 tbsp chopped fresh parsley to serve (optional)


  • In a large pan, heat oil and cook garlic, leeks and potatoes over a low heat for 5 minutes.
  • Stir in stock and bring to boil.
  • Season with salt and freshly ground black pepper (go easy on the salt, remember that the haddock can be quite salty)
  • Reduce the heat and simmer for 15 minutes until the vegetables are tender.
  • Add milk, sweetcorn, peas and haddock and simmer for 5-10 minutes until the fish is cooked through.
  • Stir in parsley and serve with fresh crusty bread.

Serves 6
Preparation time: 10-15 minutes
Cooking time: 25 minutes
Cost per portion: about £1/$1.80
Calories per portion: approx 274
Fat per portion: approx 6g
Carbs per portion: approx 36g

16 Responses to “More f(b)logging of a dead haddock”

  1. Mary
    January 14th, 2005 01:32

    I was stymied for a bit. I have been cooking for almost 50 years and am one of those who just put it together and don’t use receipes. When people ask for a receipe they think I am being stingy because I don’t have one. But, after much mental stress, I did think of one and it is very popular and easy. So, I’m in.

  2. Daisy
    January 14th, 2005 01:44

    Yes please Mary!

  3. Daisy
    January 14th, 2005 01:58

    Note to self: In case I forget, here’s Elisabeth’s recipe for OMG soup. Delish-delosh.

  4. Mary
    January 14th, 2005 02:03

    Key Lime Pie. Crust: Crush 16 graham crackers, add 3 Tbs. Sugar and ¼ lb margarine melted. Mix it up and then press into a 9 inch pie plate. Bake at 350° for 10-12 min. Sit it out to cool.
    The filling: With electric mixer, beat 4 large egg yolks until thick and light yellow (not too much to make it tough). Add 1 can sweetened condensed milk and mix up a bit. Then as you mix on low, slowly add ½ cup key lime juice (about 12 key limes). You will observe that the key lime juice chemically cooks the eggs and it thickens quickly. When it’s all mixed in, pour into the cooled pie crust. Bake in 350° oven for 10-12 minutes, just to set it firmly. Cool in fridge. Top with whip cream and serve.

  5. maria
    January 14th, 2005 02:05

    Well, it’s on the blog… lol… you’re gonna need a lot of patience, sweetie, but I promise it is totally worth it. I do have some non-mexican recipes, but I thought I should herald the mexican cooking in, even if I am not the best at it.

  6. Elisabeth
    January 14th, 2005 02:58

    *giggle* Well, it’s not really “my” soup, it’s from the Olive Garden. But I like the name that you gave to it!

  7. jo
    January 14th, 2005 14:41

    Well that is a tall order Ms. Daisy. Favourite. Is that favourite summer or favourite winter? Favourite savory or favourite sweet?
    Well, if the Brit were not home and I was cooking only for myself and not concerned with what anyone else wanted I would probably make pasta since he doesn’t eat it and as a good Italian girl I crave it every once in awhile. Probably it would be Cavatappi Affumicati.

    Cavatappi are the corkscrew shaped pasta. You could use fusilli.

    Start a big pan of water boiling and salt it well. Taste you water and make sure it tastes salty. Too many people only put a tiny amount of salt in the water. Restaurants add enough to make the water taste salty.

    In a saute pan heat up 1 to 2 TBS olive oil. Add half a minced onion and cook until the onion is translucent. Add 2 minced garlic cloves and stir for 1 minute, add 1/2 cup of dry red wine and cook 2 – 3 minutes more. Now add either a tin (say 16 ounce for one serving) of good chopped tomatoes with their juice or if in season, 3 – 4 fresh ones, blanched, peeled, seeded and chopped. Cook this mixture for about 4 – 5 minutes. Add your pasta to the boiling water and cook until al dente. Meanwhile take a few leaves of fresh basil and roll them up like a cigarette. Using a knife cut across into thin strips (you could also tear your basil, but never mince it). Taste your sauce. Add salt and pepper. If the sauce is too dry, add a bit more wine or some chicken stock. Lastly add the basil. Shut the heat off.
    Cube some smoked mozzarella (This is a firm mozzarella that has generally been smoked over pecan shells. You can generally find it in most supermarkets now).

    Drain your pasta and tip it into a warmed bowl. Add the smoked mozzarella cubes and toss a few times. Now pour the sauce in, toss again. Sprinkle with freshly grated parmesan.

    If the Brit were home….it would probably be Florentine Fish

  8. Kimberly
    January 14th, 2005 17:09

    I put a couple of recipes I make during the week up on my site. I’m in Mary’s boat where I don’t use recipes much–I see what’s in the fridge and cook it using a method I learned on food tv.


  9. Donna
    January 14th, 2005 17:10

    I posted my favorite recipe on my blog. It goes well with any of yours.

  10. Huwge
    January 14th, 2005 17:23

    give me a day at least and then I will have made my mind up

  11. Katherine
    January 14th, 2005 17:51

    My recipes are kind of ‘bit of this, bit of that’, ‘see what it looks like’ so bit hard to write something down. I’m going to have to come up with something as I am taking part in 1000 Recipes. I think there’s a recipe for veggie stew on my blog, under ‘Food’. Sorry, total cheating!

  12. Pennie
    January 14th, 2005 20:14

    Coca Fudge
    2/3 cup Hersey’s Cocoa
    3 cups sugar
    1/8 teas. salt
    1 1/2 cups milk
    1/4 cup butter
    1 teas. vanilla

    Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly; bring to a “bubbly” boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture, without stirring, until reaches a temp of 232F or (the way I do it) until a small amount of mixture forms a soft ball when dropped into cold water.

    Remove saucepan from heat; add butter and vanilla to mixture. Do Not Stir. Allow fudge to cool at room temperature. Beat by hand or with portable electric mixer until the fudge thickens and loses some of its gloss. Pour and spread fudge in lightly buttered pan.
    It’s also on the new site =)

  13. Daisy
    January 14th, 2005 21:05

    You guys are brilliant! I am going to try every one of these recipes*, a big thank you :-0)

    * I’m not sure about Donna’s Donna’s Long Island Iced “Tea” though. Hic.

  14. Allan
    January 15th, 2005 04:56

    I kind of made this up one night and wrote down what I was doing. I took pictures, too. It was a previous submission to the Carnival of the Recipes.

    Allan’s Shrimp Curry.


  15. Birdy
    January 15th, 2005 16:47

    Thai lentil soup recipe on blog now. I don’t know what my favourite recipe is – but this is a good one.

  16. Doing the right thing
    January 15th, 2005 16:50

    Thai lentil soup

    … Daisy has asked us to post our favourite recipes to our blogs. This is a made up one – a few years ago I decided that I wanted to create the perfect country style lentil soup

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