Name: Smoked haddock & cumin chowder
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
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

Home
Recipes
Smoked haddock & cumin chowder

Smoked haddock & cumin chowder

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.7 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Quick curried kedgeree

A star rating of 4.2 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal314
fat9g

low
saturates5g
carbs32g
sugars10g
fibre5g
protein28g
salt2.41g

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.

Recipe from Good Food magazine, January 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now