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| Creamy Haddock Chowder with French Toast |
Serves 4
EASY GREAT VALUE
Preparation: 20 minutes
Cooking: 30 minutes
Ingredients:
- butter 2 T
- leeks 2, finely sliced
- garlic 2 cloves, finely chopped
- cream 1½ cups
- fish stock 1 cup
- Woolworths smoked haddock fillet 300 g, cut into chunks
- Woolworths streaky wood-smoked
- bacon 200 g, chopped and fried
- sea salt and freshly ground black
- pepper, to taste
For the French toast:
- free-range eggs 3
- milk 1 cup
- ground nutmeg ¼ t
- white bread 4 thick slices
- butter 2 T
- olive oil 1 T
Directions:
- Gently melt the butter in a saucepan and fry the leeks until soft. Add the garlic and cook for 1 minute. Pour in the cream and increase the heat until bubbling. Pour the mixture into a blender and blend until smooth.
- Return the mixture to the saucepan and add the fish stock. Add the haddock and gently poach for 10 minutes.
- To make the French toast, whisk the eggs, milk and nutmeg until well combined. Melt the butter and olive oil in a pan over a medium heat and soak the bread in the egg mixture. Cook the French toast on both sides until golden brown.
- Serve the soup with the crispy bacon and French toast.
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