Recipe courtesy of Leisure Cookers and Dan Doherty
Curried smoked haddock chowder
This delightfully savoury winter warmer will have you smacking your lips
Ingredients
- 400g Smoked haddock skinned and cut into 2cm cubes
- 1 Onion finely diced
- 1 Carrot finely diced
- 1 stick of celery finely diced
- 3 medium potatoes peeled and cut into 2cm cubes
- 1 Green chilli deseeded and finely chopped
- Olive oil for cooking
- 1tbsp Curry powder
- ½tsp Ground cumin seeds
- ½tsp Tumeric
- ½tsp Ground coriander seeds
- 1 Bay leaf
- 400ml Chicken stock
- 200ml Double cream
- A large pinch of coriander finely chopped
- Salt and pepper to taste
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.
