Haddock, Mushroom and Tarragon Chowder

Haddock, Mushroom and Tarragon Chowder


  • 300g mushrooms, quartered
  • 1 tbsp oil
  • 1 leek, finely sliced
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 2 tbsp plain flour
  • 300g new potatoes, quartered
  • 800ml whole milk
  • 400ml water/ fish stock
  • 1 small pack tarragon (or dill), leaves removed
  • 2 tbsp Dijon mustard
  • 100g crème fraiche
  • 800g haddock, skinned and cut into 3cm chunks
  • 1 lemon, juice and zest


  1. Heat the oil and cook the leek, garlic and bay leaf for 5 minutes. Add the flour and cook out for 2 minutes, then add the potatoes and mushrooms.
  2. Add the liquid and tarragon and gently bring to the boil, immediately reducing to a simmer. Cook until the potatoes are cooked through (about 20 mins).
  3. Add the mustard, crème fraiche and seasoning to the soup and stir well before adding the fish. Continue to cook for about 6 minutes more, or until the fish flakes apart when pushed.
  4. Turn the heat off and add the lemon juice and zest. Serve topped with any reserved tarragon.


  • Dill would work well as an alternative herb to tarragon in this recipe

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