Peat-smoked haddock and Shetland mussel broth, with haddock pakora by Hutchesons in Glasgow

With the temperature nudging freezing and snowy flurries coming and going, what better way to ‘warm the cockles’ (pardon the pun), than with a classic Scottish seafood chowder? For our chowder, we’re using a lightly spiced peat-smoked haddock paired with Shetland mussels and finished with a light drizzle of chilli oil.

This dish really inspires flavours from across Scotland, the peat-smoked haddock has nuances of an Islay whisky, whilst the mussels provide that salty, fishy flavouring that’s so prominent in traditional coastal broths.

The little hint of added spice with our chilli oil will help warm up the soul.

Ingredients: (serves 4)

Chowder

3 fillets natural peat smoked haddock

750g rooster potatoes peeled


300ml whole milk


250ml double cream

1 onion peeled and sliced


1 white of leek sliced and washed

75g butter


Salt and pepper to taste


100g fresh cleaned mussels

100ml white wine


1 clove garlic


Sprig thyme

Pakora

150g gram flour


1 teaspoon coriander seeds


1 tablespoon chopped coriander leaf

Pinch chilli flakes


1-2 tsp curry powder

50g rice flour


100ml water

Method:

  1. For the chowder, pour the white wine, thyme into a pan and add the mussels. Cover tightly with a lid and cook until mussels are open. Always discard any that don't open.
  2. Drain through a sieve and keep the stock.
  3. Put two of the fillets of haddock in a pan and cover with milk. Bring to a gentile simmer and then remove from the heat.
  4. Lift fish from the milk and flake removing any bones. Keep the milk.
  5. Sweat onion and leek down on a medium heat until soft and translucent. Add sliced peeled potatoes and cook in butter for 5mins. Add the left over milk, stock and 150ml cream and simmer until the potatoes are soft.
  6. Blend the soup until smooth. It should be rather thick but add extra cream if too thick.
  7. For the pakora, mix all dry ingredients and add water until a thick batter is formed. Dice the last haddock into cubes. Dip in batter and deep fry at 180 until crisp and golden.
  8. To serve, place flaked haddock in bottom of bowl. Pour over hot soup, garnish with some mussels, pakoras and maybe some droplets of chilli oil.

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