Creating Wines of Distinction

Parsley Chowder

To be paired with Creation Chardonnay

Parsley Chowder


Parsley chowder

  • 25 g butter
  • 1 onion
  • 675 g haddock
  • 3 medium potatoes
  • sea salt
  • black pepper
  • 300 ml cream
  • 6 tblsp chopped parsley

Water biscuits

  • 200 g flour
  • 1 tsp salt
  • 100 ml cold water
  • 2 tblsp blood orange olive oil
  • 1/2 tsp grated orange peel


Parsley chowder

  1. Heat the butter in a pot.
  2. Peel the onion and chop finely.
  3. Sauté in the butter for a minute.
  4. Cut the haddock into neat pieces and place them on top of the onions.
  5. Peel the potatoes and by using a melon baller, cut out balls from the potatoes and place them on top of the fish.
  6. Sprinkle potatoes with sea salt and black pepper.
  7. Add enough hot water to become level with the potatoes and bring to the boil.
  8. Cover the pan and simmer for 20 min.
  9. When the potatoes are soft, heat the cream and add to the pot – stir very gently without breaking the potatoes.
  10. Add salt and pepper to taste and stir in the chopped parsley.
  11. Serve with water biscuits.

Water biscuits

  1. Preheat oven to 180° C.
  2. Combine all the ingredients to form dough.
  3. Knead until smooth.
  4. Roll out the dough very thin and cut into desired shapes.
  5. Place shapes on lined tray and prick them several times.
  6. Bake for 12 min or until golden.
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