Curried Haddock Chowder

Charmaine Lu -

  • 2 haddock fillets or similar, halved
  • 550ml milk
  • 2 bay leaves
  • 1 chopped onion
  • 8 peppercorns
  • 25g butter
  • 1 chopped carrot
  • ½ swede, chopped
  • 1 maris piper potato, chopped
  • 1 tsp mustard seeds
  • 1 tsp turmeric powder
  • 1 tbsp flour
  • 2 tbsp chopped parsley
  • Place the fish in a pan with the bay leaves, peppercorns and milk. Bring to a simmer, then remove from the heat and leave to infuse. Meanwhile, fry the onion, carrot, swede and potato in the butter with the turmeric and mustard seeds until golden.
  • Remove the haddock from the milk and set aside. Reserve the milk. Scatter the flour all over the vegetables and cook for 2 mins in the pan, then pour in the infused milk and stir continuously to create a thick sauce. Cook the veggies in the sauce until softened, then chop the haddock and add to the pan with the parsley. Warm through, season liberally, and serve with crusty bread.
30 mins
4 serving