Smoked haddock & cumin chowder

Smoked haddock & cumin chowder

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Try this new way with smoked haddock. Spices have a natural affinity with smoked haddock – just think of kedgeree

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
314
protein
28g
carbs
32g
fat
9g
saturates
5g
fibre
5g
sugar
10g
salt
2.41g

Ingredients

  • 400g undyed smoked haddock fillets
  • few peppercorns
  • 1 bay leaf
  • 500ml semi-skimmed milk
  • 700ml stock Use veg or fish stock if you like, although as smoked haddock has such a strong character, you can get away with using chicken or turkey stock
  • 25g butter
  • ¼ tsp cumin seeds
  • 4 leeks, thinly sliced into rings
  • 4 medium potatoes, cut into chunks

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Method

  1. Put the fish, peppercorns and bay leaf into a large, shallow pan, then cover with the milk and stock. Bring to a very gentle simmer, then poach the fish for 5-8 mins, skin-side down, until it just starts to flake at the thickest part. Lift out the fish and set aside.
  2. Meanwhile, heat the butter in a large saucepan, then soften the leeks for 10 mins without colouring. Once soft, turn up the heat a little and add the cumin seeds, frying until they sizzle and start to smell toasty. Tip in the potatoes, then add the poaching liquid and simmer for 20 mins until the potatoes are tender and starting to fall apart. Just before serving, flake the fish and stir through. Spoon into shallow bowls and serve.

Recipe from Good Food magazine, January 2008

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Comments

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elliesuki's picture
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Really tasty, especially with the smoked flavour of the haddock. Quick mid week meal too.

sh1rley's picture

This was a quick and easy soup, I used a good home made chicken stock, I cut the potatoes into smallish chunks and they cooked very quickly. Everything fine but the end result was a bit mediocre for me so I added two good dollops of crème fraiche, a teaspoon of cornflour (mixed with water) and white pepper and salt to taste. If I had used a stock cube I may not have needed salt. Much more tasty.

arsenal-yummy's picture

Tasty but potatoes just wouldn't cook through. Either they need to be smaller or perhaps par boiled? But very tasty chowder!

jetjess's picture
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Gorgeous!

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