Smoked haddock & cumin chowder

Smoked haddock & cumin chowder

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(6 ratings)

Prep: 10 mins Cook: 15 mins


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

  • Freezable

Nutrition: per serving

  • kcal314
  • fat9g
  • saturates5g
  • carbs32g
  • sugars10g
  • fibre5g
  • protein28g
  • salt2.41g
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  • 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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ¼ tsp cumin seeds
  • 4 leeks, thinly sliced into rings



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 medium potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  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.

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Comments, questions and tips

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30th Jul, 2014
Really tasty, especially with the smoked flavour of the haddock. Quick mid week meal too.
3rd Jun, 2014
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.
8th Aug, 2012
Tasty but potatoes just wouldn't cook through. Either they need to be smaller or perhaps par boiled? But very tasty chowder!
17th Jun, 2010
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