Prep time: 15 minutes
Cooking time: 20 minutes
This is a fusion recipe from our Scottish Selection.
A Scottish classic with an Indian twist! Warming and delicious, hearty enough to be a main meal. Serve with crusty bread smothered in butter.
1 tbsp butter or oil
1 medium onion, chopped
4 medium potatoes, peeled and cut into 1cm cubes
2 tsp Goan Spice Blend
250g smoked haddock
1 bay leaf
150ml cream (optional)
salt & pepper to taste
chopped fresh (or dried) parsley
- Melt butter (or heat oil) in saucepan over medium heat, add onion and fry gently until transparent for about 5 minutes (do not allow to burn).
- Add 2 teaspoons of Goan Spice blend (and a splash of water if pan is very dry) and fry gently for 1-2 minutes.
- Add potatoes and water and bring to the boil. Simmer for 10-15 minutes until potatoes are cooked.
- Meanwhile in another pan, cover the smoked haddock with the milk and add a bayleaf. Cook gently for about 5 minutes until just tender. Strain haddock from milk (keeping the milk, and remove bayleaf). Leave to cool enough to touch, then flake gently into large pieces, removing any bones.
- Add milk and flacked haddock to saucepan containing potatoes, add cream (if using) and cook on low for a further 5 minutes. Add more boiled water if soup too thick.
- Season with salt & pepper and sprinkle with chopped parsley.
- Serve with crusty bread.
A garnish of cooked smoked lardons makes this extra special!