This soup riffs someplace between a chowder and rundown, a Jamaican stew that’s “cooked down” with coconut milk. The smokiness of the fish and paprika add depth, whereas the sweetcorn provides welcome pops of sweetness. Don’t be alarmed by the scotch bonnet – it’s so as to add flavour greater than warmth, therefore its inclusion entire. Go away it in for simply 10 minutes for a delicate heat, or for the entire cook dinner for the next warmth degree.
Smoked haddock and coconut soup
Prep 15 min
Cook dinner 45 min
1 onion, peeled and finely chopped
½ tsp smoked paprika
½ tsp floor turmeric
1 tsp floor cumin
1 tsp floor coriander
½ tsp black pepper
2 garlic cloves, peeled and crushed
3 thyme stalks
1cm piece contemporary ginger, peeled and finely grated
2 spring onions, trimmed and finely chopped
½ crimson pepper, chopped
1 carrot, halved lengthwise and minimize into 3mm-thick half-moons
400ml coconut milk
150ml vegetable inventory
200g butternut squash or pumpkin (frozen is okay), minimize into 1cm cube
1 scotch bonnet
300g smoked haddock, minimize into massive items
Parsley or chives, chopped finely, to garnish
Put a tablespoon of oil in a saucepan on a medium warmth, then fry the onion and a pinch of salt for 5 minutes. Add the spices, cook dinner, stirring, till they scent aromatic, then add the garlic, thyme, ginger, spring onion, crimson pepper and carrot, and cook dinner for an additional 5 minutes, including one other splash of oil, if obligatory.
Add the coconut milk and vegetable inventory, depart to cook dinner for 10 minutes, then add the squash and scotch bonnet, and simmer for quarter-hour; take away and discard the chilli when you’re pleased with the warmth degree. Add the sweetcorn and haddock, and cook dinner for about seven minutes, till the fish is cooked by means of. Style for seasoning, including salt if want be, and serve garnished generously with chopped parsley or chives.