Smoked Haddock & Potato Chowder Shooters

Ingredients

• about 450 g Smoked haddock
• 2 medium Russet potatoes
• 1/2 medium Onion
• 2 stalks Celery
• 4 cups Dairy-free milk
• 2 cups Vegetable broth
• 1 whole Bay leaf
• 2 tablespoons Dairy-free butter
• 2 tablespoons Fresh parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a 4-quart pot, combine the about 450 g of smoked haddock, 2 cups of vegetable broth, and the 1 whole bay leaf. Bring the liquid to a gentle simmer over medium heat (approximately 82.22-87.78°C / 82-88°C) and poach for 10-12 minutes, or until the fish is opaque throughout and flakes easily with a fork (internal temperature should reach 63°C / 63°C). Carefully remove the haddock with a slotted spoon and set it aside to cool slightly, then pour the reserved broth and the bay leaf into a heatproof bowl and set aside.
2. 2While the haddock cools, peel and cut the 2 medium Russet potatoes into 1.27 cm cubes. Finely dice the 1/2 medium onion and cut the 2 stalks of celery into 0.635 cm pieces. In the now-empty 4-quart pot, melt the 2 tablespoons of dairy-free butter over medium heat (approximately 148.9-162.8°C / 149-163°C), then add the diced 1/2 medium onion and 2 stalks of celery, and sauté for 5-7 minutes until they are softened and the onion is translucent.
3. 3Add the diced 2 medium Russet potatoes and the reserved 2 cups of vegetable broth (with the bay leaf) to the pot. Increase the heat to medium-high (approximately 176.7-190.6°C / 177-190°C) and bring the mixture to a boil, then immediately reduce the heat to medium-low (approximately 82.22-93.33°C / 82-93°C) and simmer, uncovered, for 15-20 minutes, or until the potatoes are tender when pierced easily with a fork.
4. 4Once the smoked haddock is cool enough to handle, flake it into bite-sized pieces, discarding any skin or bones. Add the flaked about 450 g of smoked haddock, 4 cups of dairy-free milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot with the potatoes and vegetables, stirring gently to combine all ingredients.
5. 5Continue to heat the chowder over medium-low heat (approximately 82.22-93.33°C / 82-93°C) for 5-7 minutes, stirring occasionally, until it is thoroughly heated through and steaming gently; do not allow the chowder to boil. Carefully remove and discard the 1 whole bay leaf from the pot.
6. 6Finely chop the 2 tablespoons of fresh parsley. Ladle the hot chowder into individual shot glasses and garnish each serving with a sprinkle of the chopped 2 tablespoons of fresh parsley, then serve immediately.

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