16 January 2018

Curried Smoked Haddock Chowder

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Serves

Serves 4 as a starter

Total Time

30 Minutes

Ingredients

Olive oil for cooking

400g of smoked haddock, skinned and cut into 2cm cubes

1 onion, finely diced

1 carrot, finely diced

1 celery stick, finely diced

3 medium potatoes, peeled and cut into 2cm dice

1 green chilli, deseeded and finely chopped

1 tbsp of curry powder

½ tsp of ground cumin seeds

½ tsp of turmeric

½ tsp of ground coriander seeds

1 bay leaf

400ml of chicken stock

200ml of double cream

Large pinch of coriander, finely chopped

Sea salt for seasoning

Black pepper for seasoning

Method

Step 1

In a medium pan on a medium heat, add a splash of olive oil and add the onions, carrot, celery, chilli and bay leaf, and sweat for 10-12 minutes taking care not to colour (pop a lid on and turn the heat down if they start to colour).

Step 2

In the meantime, in a small frying pan, toast off the spices and set aside.

Step 3

When the vegetables are soft, add the toasted spices and stir in.

Step 4

Add the chicken stock and the diced potatoes and bring to the boil. Simmer for 15 minutes until the potatoes are almost cooked.

Step 5

Add the cream and bring to the boil.

Step 6

Add the haddock and simmer for five minutes, then add the coriander and stir in.

Created by Dan Doherty in collaboration with Leisure range cookers.

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