Spiced Haddock Chowder

Creamy, comforting and with just the right amount of warming spice, this Spiced Haddock Chowder makes a brilliant midweek dinner.

Fresh haddock is gently poached in milk before being combined with potato, carrot and swede in a creamy sauce flavoured with turmeric and mustard seeds. The result is a hearty bowlful that feels indulgent without being overly heavy.

Serve with warm crusty bread for dipping and you've got an easy fish supper that's perfect when you fancy something warming.

Serves: 4
Prep time: Under 30 minutes
Cooking time: Around 25 minutes

Ingredients

• 2 fresh haddock fillets
• 568ml whole milk
• 2 bay leaves
• 8 whole black peppercorns
• 1 onion, finely chopped
• 25g butter
• 1 carrot, roughly diced
• ½ swede, roughly diced
• 1 waxy potato, cut into small chunks
• 1 tsp black mustard seeds
• 1 tsp ground turmeric
• 1 tbsp plain flour
• 2 tbsp fresh flat-leaf parsley, chopped
• Freshly ground black pepper, to serve

Method

1. Gently poach the haddock

Place the haddock fillets in a wide saucepan and pour over the milk. Add the bay leaves and peppercorns.

Slowly bring the milk just up to the boil, then immediately remove the pan from the heat. Cover and leave the haddock to gently cook in the residual heat while you prepare the vegetables.

2. Cook the vegetables

Melt the butter in a separate large saucepan over a low to medium heat.

Add the chopped onion and cook gently until it begins to soften. Stir in the carrot, swede and potato, followed by the mustard seeds and turmeric.

Cook for several minutes, stirring occasionally, until the vegetables begin to take on a little colour and the spices become fragrant.

3. Remove the haddock

Carefully lift the haddock from the milk and place it on a plate. Keep the poaching milk as this will form the creamy base of your chowder.

Remove and discard the bay leaves and peppercorns.

4. Make the chowder

Sprinkle the flour over the vegetables and stir well so everything is lightly coated. Cook for another minute or two.

Gradually pour in the reserved haddock-infused milk, stirring as you go to create a smooth sauce.

Bring to a gentle simmer and cook until the vegetables are tender and the chowder has thickened to a lovely creamy consistency.

5. Add the haddock

Break the cooked haddock into generous flakes and gently fold them through the chowder.

Allow everything to warm through for a couple of minutes, taking care not to stir too vigorously so you keep those lovely large pieces of fish.

Finish with plenty of freshly chopped parsley and a twist of black pepper.

Serving Suggestion

Ladle into warm bowls and scatter with a little extra parsley. Serve with thick slices of crusty bread or warm sourdough to mop up the creamy, spiced sauce.

Make It With Fresh Haddock from Just Caught

Haddock's delicate flavour and flaky texture make it a fantastic choice for chowders, fish pies and simple pan-fried suppers.

Shop fresh fish from Just Caught and have quality fish delivered directly to your door.