Smoked Haddock & Cumin Chowder
In this hearty and flavorful dish, tender smoked haddock is gently poached in a fragrant broth of milk and stock until it just starts to flake. The fish is then combined with leeks, potatoes, and toasty cumin seeds, resulting in a comforting and satisfying chowder-like meal perfect for chilly days.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 314 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 28 grams protein
- Sodium Content: 2.41 milligram of sodium
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