How To Make Smoked Haddock & Cumin Chowder
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Serves:
Ingredients
- 1 lb smoked haddock fillets
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 lb potatoes, peeled and cubed
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
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In a large pan, heat olive oil over medium heat. Add diced onions and minced garlic, and cook until softened.
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Add ground cumin and cook for another minute, stirring to combine.
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Add the cubed potatoes and fish or vegetable broth to the pan. Bring to a boil, then reduce heat to simmer and cook until potatoes are tender, about 15 minutes.
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Meanwhile, remove the skin from smoked haddock fillets and cut them into bite-sized pieces.
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Once the potatoes are cooked, add the smoked haddock to the pan and cook for another 5 minutes, or until the fish is cooked through.
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Stir in the heavy cream and season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.
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Serve the smoked haddock and cumin chowder hot, garnished with fresh parsley.
Nutrition
- Calories : 380kcal
- Total Fat : 19g
- Saturated Fat : 9g
- Cholesterol : 101mg
- Sodium : 769mg
- Total Carbohydrates : 26g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 26g
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