Legendary Dishes | Chaudrée de haddock (haddock chowder)

FRANCE
  • 1 litre fish stock
  • 4 haddock fillets poached in 200 ml milk or water
  • 600 g potatoes, cubed small
  • 300 g white leeks, sliced thin
  • 30 g butter
  • 1 lemon, zest

Sweat the leeks in the butter covered over a high heat for five minutes, remove from heat. Add stock and potatoes, cook until the potatoes are al dente. Place the haddock in the chowder for a couple of minutes. Serve garnished with lemon zest.