This soup riffs somewhere between a chowder and rundown, a Jamaican stew that’s “cooked down” with coconut milk. The smokiness of the fish and paprika add depth, while the sweetcorn gives welcome pops of sweetness. Don’t be alarmed by the scotch bonnet - it’s to add flavour more than heat, hence its inclusion whole. Leave it in for just 10 minutes for a gentle warmth, or for the whole cook for a higher heat level.
Smoked haddock and coconut soup
Prep 15 min
Cook 45 min
1 onion, peeled and finely chopped
½ tsp smoked paprika
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp black pepper
2 garlic cloves, peeled and crushed
3 thyme stalks
1cm piece fresh ginger, peeled and finely grated
2 spring onions, trimmed and finely chopped
½ red pepper, chopped
1 carrot, halved lengthwise and cut into 3mm-thick half-moons
400ml coconut milk
150ml vegetable stock
200g butternut squash or pumpkin (frozen is fine), cut into 1cm dice
1 scotch bonnet
300g smoked haddock, cut into large pieces
Parsley or chives, chopped finely, to garnish
Put a tablespoon of oil in a saucepan on a medium heat, then fry the onion and a pinch of salt for five minutes. Add the spices, cook, stirring, until they smell fragrant, then add the garlic, thyme, ginger, spring onion, red pepper and carrot, and cook for another five minutes, adding another splash of oil, if necessary.
Add the coconut milk and vegetable stock, leave to cook for 10 minutes, then add the squash and scotch bonnet, and simmer for 15 minutes; remove and discard the chilli once you’re happy with the heat level. Add the sweetcorn and haddock, and cook for about seven minutes, until the fish is cooked through. Taste for seasoning, adding salt if need be, and serve garnished generously with chopped parsley or chives.