Ingredients

2 tbsp

vegetable or olive oil

onion, finely chopped

sticks of celery, chopped

carrot, peeled and chopped

leek, sliced

1 clove

garlic, peeled and chopped

large potato, peeled and chopped into bite sized chunks

2-3 tsp

Vadouvan curry blend

a good dash

white wine

1 litre

vegetable stock

500g

smoked haddock, skinned and chopped into chunks

100ml

double cream

1 small tin

sweetcorn

100g

frozen peas

to taste

salt & pepper

to serve

fresh chopped parsley

A comforting, lightly curried chowder*, packed with smoked haddock and vegetables.

*chowder is a type of fish soup

Method

Heat the oil in a heavy bottomed pan and sweat the onion, leek, celery and carrot for 5 minutes until soft.
Add the garlic and potato and sauté for a further 5 minutes.
Stir in the curry powder, cook for a minute, then add in the white wine and stock. Bring to the boil and simmer gently for 15-20 minutes until the vegetables are soft.
Add the smoked haddock, peas, sweetcorn and double cream and simmer gently for 5 minutes until the fish is cooked through. Season with salt and pepper.
Sprinkle with fresh parsley and served with crusty bread.