Haddock Chowder

• Melt the butter in a large saucepan or casserole dish set over a medium heat until hot.
• Add the onion, carrot, and a pinch of salt, and sweat for 7-8 minutes until softened and the onion is translucent. Set aside.
• Combine the stock, water, and potatoes in a large saucepan.
• Bring to the boil and then reduce to simmer, cooking for 10-12 minutes until tender.
• Remove with a slotted spoon and add to the onions and carrots.
• Add the haddock to the stock and water mixture and simmer for 8-10 minutes until firm to the touch and flaking.
• Remove with a slotted spoon and add to the onions, carrots, and potatoes.
• Stir the potato and fish cooking liquid into the saucepan with the onions, carrots, potatoes, and fish.
• Bring to a simmer and then reduce to a low heat.
• Gradually add the double cream, stirring gently.
• Simmer and then season to taste with salt and pepper.
• Stir in the chives and set aside, keeping warm.

To serve the haddock chowder

• Preheat the grill to hot.
• Brush the slices of baguette with the extra-virgin olive oil and then toast for 1-2 minutes on both sides until golden.
• Ladle the soup into serving bowls.
• Spread the toasted baguette with basil pesto and serve on the side.