Smoked haddock broth with deep-fried eggs and chorizo oil

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the deep-fried eggs

  • 150g/5½oz spreadable chorizo paste, or blended chorizo
  • 2 hard-boiled free-range eggs, cooled and shelled
  • 2 free-range eggs, beaten
  • 50g/1¾oz plain flour
  • 100g/3½oz panko breadcrumbs
  • salt and freshly ground black pepper
  • vegetable oil, for deep-frying

For the smoked haddock broth

  • 500ml/18fl oz milk
  • 300g/10½oz natural smoked haddock fillet
  • 2 saffron strands
  • 25g/1oz butter
  • 50ml/2fl oz olive oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 3 celery sticks, diced
  • 1 potato, peeled and cut into dice
  • ½ white part of a leek, diced
  • 1 star anise

For the chorizo oil

  • 50ml/2fl oz olive oil
  • 100g/3½oz chorizo, chopped
  • pinch hot smoked paprika
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