Stockfish in verjuice sauce (medieval)
A fifteenth-century English way to serve cooked stockfish: strained fish broth boiled with chopped parsley, powdered ginger and a little verjuice, then poured hot over the fish.
Modern method
Smoked haddock chowder
Smoked Haddock Chowder
Alfred Enderby’s chowder combines smoked haddock with potato, sweetcorn and spinach in a milk-and-stock broth.
History
Alfred Enderby published this recipe on 19 September 2023. That date identifies the inspected recipe, not the origin or age of chowder as a dish.
Ingredients
Yield 4 servings · Scaling: source batch only
Alfred Enderby smoked haddock filletsRemove skin and cut into large chunks.
500 g
Butter
25 g
Rapeseed oil
7.4 mL½ tbsp as recorded
White onionFinely dice.
1
Smoked bacon rashersCut into pieces.
4
Whole milk
450 mL
Chicken or fish stockUse either chicken stock or fish stock, as the source allows.
300 mL
PotatoUse one medium potato; cut into 1 cm cubes.
1
Sweetcorn kernels
Amount not stated
1 small tin; tin weight/volume not stated.Spinach
100 g
Sweetcorn cobSlice the kernels from the cob for a separate dry-pan garnish.
½
Fresh parsleyFinely chop.
15 mL1 tbsp as recorded
Black pepper
Amount not stated
To season; amount not stated.Salt
Amount not stated
To season; amount not stated.Method
Risks and precautions · Elevated risk
Smoked haddock is sold as a raw product
Alfred Enderby says its smoked haddock is raw and must be cooked before consuming. The recipe says to simmer it until it starts to flake, but does not give a measured internal endpoint.
Hazard sourceRefrigerated smoked seafood and higher-risk consumers
FDA guidance includes refrigerated smoked seafood among foods higher-risk groups should avoid unless used in a cooked recipe; the recipe page is not a safety validation.
Hazard sourceFollow the maker’s raw-product label and cook the fish rather than serving it cold. FDA guidance says higher-risk groups should avoid refrigerated smoked seafood except in a cooked recipe; it gives a general 145°F (63°C) recommendation for most seafood. The recipe’s flaking description is not a measured endpoint.
Control sourceThe source recipe gives fish flaking as its visible endpoint and does not provide a measured internal temperature. The maker identifies its haddock as raw and says it must be cooked. The recipe has not received qualified process review; finished-chowder storage is not stated.
- Melt the butter with the rapeseed oil in a large saucepan. Soften the diced onion for 2–3 minutes, then add the cut bacon and cook for about 3 minutes until lightly browned.
- Pour in the milk and stock, add the potato cubes and bring the pan to a simmer. Cook for 2 minutes, season with pepper, then add the tinned sweetcorn.
- Blend about half of the soup mixture in small batches and return it to the saucepan.
- Add the smoked haddock and simmer gently for 8–10 minutes.
- While the fish cooks, slice kernels from the half cob and cook them in a dry hot pan for 2–3 minutes, until softened and lightly charred; set aside.
- When the fish begins to flake, add the spinach shortly before serving.
- Ladle into bowls and finish with the pan-charred corn and chopped parsley.
Conditions
Yield4 servings
Places
Grimsby, England
Documented preparation · Locality evidenceThe recipe is published by a Grimsby smokehouse and names its own smoked haddock; this records the documented maker/recipe association, not an origin claim.
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Sources
Alfred Enderby LtdRecipe
Smoked Haddock ChowderSource batch: serves four; preparation 10 min, cooking 25 min; ingredients and seven ordered stages. Uses the producer’s smoked haddock and does not provide a measured fish endpoint or finished-dish storage life.
The page supplies the four-serving ingredient list and seven cooking steps, including simmering purchased smoked haddock in the chowder.
Alfred Enderby LtdProduct use · Handling
500g Traditional Smoked Haddock FilletsT
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