4 big leeks washed and thinly sliced
4 cloves chopped fresh garlic
Heat the butter in a saucepan and gently cook the leeks and garlic until they are translucent and soft, add the nutmeg, give it a good stir and set it aside while you poach the haddock.
1 box Sea Harvest Prime Haddock Steaks skinned
5 cups milk
Freshly ground black pepper
400g washed baby spinach
1 bunch spring onions with tops chopped 1 cup chopped fresh parsley
2 cups mashed potato
Gently poach the haddock in the milk for 8 minutes, season with black pepper and stir in the leeks, baby spinach, spring onions, parsley and mashed potato and warm through till the spinach wilts, remove from the heat and serve.
If you would prefer more runny chowder add more milk.
Serve in bowls with fresh brown seed loaf and lashings of butter