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Smoked haddock and salmon chowder with black olive focaccia

Ingredients

For the focaccia
  • 240ml/8½fl oz tepid water

  • 20g/¾oz fresh yeast

  • 500g/1lb 1½oz strong bread flour, plus extra for flouring

  • 100ml/3½fl oz olive oil, plus extra for greasing and drizzling

  • large handful black olives

  • salt and freshly ground black pepper

For the chowder

Preparation method

  1. For the focaccia, preheat the oven to 220C/430F/Gas 7.

  2. Add the yeast to 120ml/4¼fl oz of the water and leave for 2-3 minutes, until bubbles begin to form on the surface.

  3. Place the bread flour into a mixing bowl and add the yeast mixture and olive oil. Mix thoroughly, stirring in a little of the remaining water at a time, to make a smooth dough (you may not use all the water). Transfer the dough to a lightly floured work surface and knead for about 10 minutes, or until springy to the touch.

  4. Place the dough into a lightly greased bowl. Cover with a tea towel and leave in a warm place for about 40 minutes, or until risen.

  5. Transfer the dough to a floured work surface. Push all the air out of the dough and then press it flat onto a shallow roasting tray. Push your fingers into the dough to make indentations. Scatter the black olives over the dough, drizzle with more olive oil and season, to taste, with salt and freshly ground black pepper.

  6. Bake the focaccia for about 20 minutes, or until golden-brown and risen.

  7. For the chowder, heat half of the olive oil in a saucepan over a medium heat. Add the onion and garlic and fry until softened, but not coloured (about 4-6 minutes). Add the fish stock and potatoes, and simmer until the potatoes are just tender.

  8. While the potatoes are cooking, heat the milk in a saucepan. Once boiling, add the fillets of smoked haddock and immediately turn off the heat.

  9. Let the fish gently poach for about five minutes and then remove the haddock from the milk. Strain the milk and reserve.

  10. Once cool enough to handle, flake the haddock in large chunks into a separate bowl, removing any skin and bones.

  11. Heat the remaining oil in a frying pan. When smoking, add the salmon fillet. Fry, turning once, until both sides are lightly coloured and the fish is just cooked through. Flake the salmon into the bowl containing the haddock.

  12. Add the cream, chilli and the reserved poaching milk and flaked fish to the boiled potatoes and bring back to the boil. Stir in the coriander and spinach.

  13. Serve the chowder with slices of the focaccia.

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