Golden Fish Chowder


  • 2 tbsp extra virgin olive oil or 1 oz / 30 g butter
  • 1 onion, peeled and chopped
  • 1 lb / 455 g potatoes, peeled and diced
  • 2 pt / 1.15 l fish stock
  • pinch of saffron threads
  • handful of coriander, stalks separated and leaves chopped
  • 1 bay leaf
  • 1 lb / 455 g undyed smoked haddock fillet
  • 8 oz / 230 g cod fillet
  • freshly ground black pepper


Heat the oil or butter in a large saucepan or flameproof casserole, and gently cook the onion and potatoes, without browning, until the onion is transparent. Pour on the fish stock, add the saffron, coriander stalks and bay leaf, and simmer until the potatoes are soft. Remove the herbs. (At this stage, you can, if you want a thicker soup, mash some of the potatoes.)

Skin the fish fillets, and cut into 2–3 in / 5–7.5 cm squares. Put into the soup, and let it barely simmer for 2–3 minutes, until the fish is just cooked through. Season to taste with pepper, and chopped coriander leaves. Serve at once.