Finnan haddie is smoked haddock with Scottish roots, and versions of the dish are part of foodways in both Atlantic Canada and British Columbia. This home-sized chowder takes inspiration from Nova Scotia cooking: it gently poaches smoked haddock with leek, onion and grated potato in a milk-and-cream broth. Family versions vary, and this is one regional preparation rather than a single rule for the Maritimes.
Finnan haddie is smoked haddock with Scottish roots, and versions of the dish are part of foodways in both Atlantic Canada and British Columbia. This home-sized chowder takes inspiration from Nova Scotia cooking: it gently poaches smoked haddock with leek, onion and grated potato in a milk-and-cream broth. Family versions vary, and this is one regional preparation rather than a single rule for the Maritimes.
Prepare the fish and vegetablesKeep the smoked haddock refrigerated at 4°C or colder and follow its package instructions. If frozen, thaw it in the refrigerator. Check the fillets for pin bones and cut them into large pieces. Clean and slice the leek, dice the onion, mince the garlic and grate the potatoes.
Soften the aromaticsMelt the butter in a large heavy-bottomed pot over medium-low heat. Add the leek and onion and cook, stirring, until soft but not browned, about 7–8 minutes. Add the garlic and cook for 30 seconds.
Make the milk baseStir in the grated potato, thyme, bay leaf and nutmeg. Gradually add the milk and water, stirring so the potato does not clump. Bring to a gentle simmer and cook partly covered for 12–15 minutes, stirring often to keep the milk from catching, until the potato is tender and the broth has thickened.
Poach the haddockNestle the fish pieces into the simmering broth. Cover partly and poach gently for about 6–10 minutes, turning once if needed, until opaque and flaky. Check the thickest piece with a clean digital thermometer; it must reach 70°C. Avoid a hard boil.
Finish the chowderLift the fish onto a clean plate, remove any remaining bones and break it into large flakes. Remove and discard the bay leaf. Stir the cream into the pot and return the fish to the chowder; warm gently until steaming, without boiling hard.
Season and serveStir in the black pepper and parsley. Taste before adding the measured salt because smoked haddock can be salty. Divide among four bowls and serve hot with optional crusty bread.
Keep the fish refrigerated at 4°C or colder until cooking, and refrigerate leftovers within two hours. Store the chowder in shallow containers at 4°C or colder and use within 1–2 days. Reheat leftovers, stirring, to 74°C. The chowder thickens as it cools; loosen it with a splash of milk or water while reheating. Do not leave smoked fish or the finished chowder at room temperature for more than two hours.
Rounded ingredient-based estimate for the chowder; optional bread is excluded. The smoked-haddock label and curing level can change the sodium and nutrition values.
Contains fish (haddock) and milk from butter, milk and cream. Optional bread contains wheat/gluten and may include other allergens; check its label. Refrigerated smoked fish should be cooked for people at greater risk of foodborne illness; this recipe cooks the haddock in the chowder. Keep smoked haddock refrigerated at 4°C or colder and follow its package instructions. Keep ready-to-eat ingredients and utensils separate from raw seafood and its juices. Cook the thickest piece of fish to 70°C, checking with a clean digital thermometer. Refrigerate leftovers within two hours, use within 1–2 days and reheat to 74°C.
You can, but the result will not have the characteristic smoke and salt of Finnan haddie. If substituting fresh haddock, cook the thickest piece to 70°C and season only after tasting.
