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Smoked haddock & cumin chowder

Smoked haddock & cumin chowder

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal314
low infat9g
saturates5g
carbs32g
sugars10g
fibre5g
protein28g
salt2.41g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2008

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A star rating of 5 out of 5.6 ratings
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