Curried smoked haddock chowder
This delightfully savoury winter warmer will have you smacking your lips
Published:
Recipe courtesy of Leisure Cookers and Dan Doherty
Ingredients
- Smoked haddock 400g, skinned and cut into 2cm cubes
- Onion 1, finely diced
- Carrot 1, finely diced
- Celery 1 stick, finely dices
- Potatoes 3 medium, peeled and cut into 2cm dice
- Green chilli 1, deseeded and finely chopped
- Olive oil for cooking
- Curry powder 1 tbsp
- Ground cumin seeds half tsp
- Tumeric half tsp
- Ground coriander seeds half tsp
- Bay leaf 1
- Chicken stock 400ml
- Double cream 200ml
- Coriander large pinch, finely chopped
- Salt and pepper to taste
Method
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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).
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Step 2
In the meantime, in a small frying pan, toast off the spices and set aside.
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Step 3
When the vegetables are soft, add the toasted spices and stir in.
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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.
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Step 5
Add the cream and bring to the boil.
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Step 6
Add the haddock and simmer for five minutes, then add the coriander and stir in.