This soup ranges from a chowder to a Jamaican stew that is “cooked” with coconut milk. The smokiness of the fish and paprika add depth, while the sweet corn adds a nice hint of sweetness. Don’t be alarmed by the scotch bonnet – it’s to add flavor rather than heat, hence its full inclusion. Let it sit for just 10 minutes for gentle heat, or throughout cooking for a higher heat level.
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Smoked haddock and coconut soup
Homework 15 minutes
Cook 45 minutes
It serves 4
1 onionpeeled and finely chopped
½ teaspoon smoked paprika
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon black pepper
2 garlic clovespeeled and shredded
3 stalks of thyme
Fresh ginger 1 cm piecepeeled and finely grated
2 spring onionssliced and finely chopped
½ red bell pepperchopped up
1 carrothalved lengthwise and cut into 3mm thick half moons
400ml coconut milk
150 ml of vegetable broth
200 g butternut squash or pumpkin (frozen is fine), cut into 1cm dice
1 Scottish hat
200g sweet corn
300g smoked haddockcut into large pieces
parsley or chivesfinely chopped, to decorate
Put a tablespoon of oil in a saucepan over medium heat, then fry the onion and a pinch of salt for five minutes. Add the spices, cook, stirring, until fragrant, then add the garlic, thyme, ginger, spring onion, red pepper, and carrot, and cook for another five minutes, adding another drizzle of oil, if required.
Add the coconut milk and vegetable broth, cook for 10 minutes, add the pumpkin and scotch bonnet and cook for 15 minutes; remove and discard the chile once you are satisfied with the heat level. Add the sweetcorn and haddock, and cook for about seven minutes, until the fish is cooked through. Taste for seasoning, salt if necessary, and serve generously garnished with chopped parsley or chives.
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