Curried Smoked Haddock Chowder

Serves 4 as a starter
Total Time
30 Minutes
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
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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