Smoked haddock chowder

INGREDIENTS SERVES 3-4

2 fillets of smoked haddock (around 450g)

1 litre full-fat milk 2-3 tbsp rapeseed oil

2 medium onions, skinned, halved and diced

3 potatoes (around 450g) peeled and diced

1 just rounded tsp medium-strength curry powder

1 level tsp salt 12-15 grinds black pepper

A good grating of nutmeg 8 small tomatoes 1 tin of sweetcorn, drained 1 handful of parsley, chopped

DIRECTIONS

Feel the smoked haddock with your fingers and remove any bones you find.

Cut the fish into even-sized chunks and put them in a saucepan with the milk.

Heat until a skin forms on the surface; take off the heat and cool the contents.

Take each of the tomatoes and stab them in a couple of places with the point of a sharp knife.

Put them in a bowl, and cover with boiling water.

Count to 30, then drain off the water. Peel the skins from the tomatoes, cut each in half and scoop away the seeds. Cut each half in half again.

Heat the oil in a wide pan, and, over moderate heat, fry the diced onions and potatoes.

Stir from time to time to prevent the contents sticking for around 12-15 minutes.

Stir in the salt, pepper, nutmeg and curry powder.

Cook for a couple of minutes, then add the milk used to cook the fish.

Bring the milk to a gentle simmer, and cook for 5 minutes.

With a hand-held blender, whizz the contents to a smooth thick texture.

Add the fish, tomato, sweetcorn and chopped parsley.

Reheat gently, then serve ladled into heated soup plates or large bowls.

(This is more of a main meal than a soup, really.)