Melissa Thompson's Recipe for Smoked Haddock and Coconut Soup
This soup oscillates between chowder and ramshackle, a Jamaican stew "cooked" with coconut milk. The smoke from the fish and paprika add depth, while the sweet corn lends welcome hints of sweetness. Don't be alarmed by the scotch bonnet - it's to add flavor more than heat, hence its entire inclusion. Leave it in for just 10 minutes for gentle heat, or for the whole cook for a higher heat level.
Smoked Haddock and Coconut SoupPreparation 15 minCooking 45 minFor 4 people
Vegetable oil1 onion, peeled and finely choppedSalt½ teaspoon smoked paprika½ teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon ground coriander½ tsp black pepper2 cloves garlic, peeled and crushed3 stems of thyme1cm fresh ginger, peeled and finely grated2 spring onions, trimmed and finely chopped½ red pepper, chopped1 carrot, halved lengthwise and cut into 3mm thick half-moons400ml coconut milk150ml vegetable stock200g butternut squash or pumpkin (frozen is fine), cut into 1cm dice1 scotch bonnet 200g sweet corn 300g smoked haddock, cut into large chunksParsley or chives, finely chopped, to garnish< /p>
Put a tablespoon of oil in a pan over medium heat, then sauté 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 another five minutes, adding another drizzle of oil, if necessary.
Add the coconut milk and vegetable broth, cook for 10 minutes, then add the squash and scotch bonnet, and simmer 15 minutes; remove and discard the chili 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 the seasoning, salt if necessary and serve generously garnished with parsley or chopped chives.
This soup oscillates between chowder and ramshackle, a Jamaican stew "cooked" with coconut milk. The smoke from the fish and paprika add depth, while the sweet corn lends welcome hints of sweetness. Don't be alarmed by the scotch bonnet - it's to add flavor more than heat, hence its entire inclusion. Leave it in for just 10 minutes for gentle heat, or for the whole cook for a higher heat level.
Smoked Haddock and Coconut SoupPreparation 15 minCooking 45 minFor 4 people
Vegetable oil1 onion, peeled and finely choppedSalt½ teaspoon smoked paprika½ teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon ground coriander½ tsp black pepper2 cloves garlic, peeled and crushed3 stems of thyme1cm fresh ginger, peeled and finely grated2 spring onions, trimmed and finely chopped½ red pepper, chopped1 carrot, halved lengthwise and cut into 3mm thick half-moons400ml coconut milk150ml vegetable stock200g butternut squash or pumpkin (frozen is fine), cut into 1cm dice1 scotch bonnet 200g sweet corn 300g smoked haddock, cut into large chunksParsley or chives, finely chopped, to garnish< /p>
Put a tablespoon of oil in a pan over medium heat, then sauté 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 another five minutes, adding another drizzle of oil, if necessary.
Add the coconut milk and vegetable broth, cook for 10 minutes, then add the squash and scotch bonnet, and simmer 15 minutes; remove and discard the chili 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 the seasoning, salt if necessary and serve generously garnished with parsley or chopped chives.
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