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Creamy haddock chowder with French toast

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 T butter
2 leeks, finely sliced
2 cloves garlic, finely chopped
1½ cups cream
fish stock 1 cup
300 g Woolworths smoked haddock fillet, cut into chunks
200 g Woolworths streaky wood-smoked bacon, chopped and fried
sea salt and freshly ground black pepper, to taste

For the French toast:

3 free-range eggs
1 cup milk
¼ t ground nutmeg
4 thick slices white bread
2 T butter
1 T olive oil

Method

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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