Creamy haddock chowder with French toast
Ingredients
- 2 T butter
- 2 leeks, finely sliced
- 2 cloves garlic, finely chopped
- 1½ cups cream
- fish stock 1 cup
- 300 g Woolworths smoked haddock fillet, cut into chunks
- 200 g Woolworths streaky wood-smoked bacon, chopped and fried
- sea salt and freshly ground black pepper, to taste
- For the French toast:
- 3 free-range eggs
- 1 cup milk
- ¼ t ground nutmeg
- 4 thick slices white bread
- 2 T butter
- 1 T olive oil
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