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Spiced Haddock Chowder

Spiced Haddock Chowder

  • Yield: 4 servings
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  • 2 Haddock fillets
  • 1 pint Milk
  • 2 Bay leaves
  • 8 Peppercorns
  • 1 Onion, chopped
  • 1 oz Butter
  • 1 Carrot, roughly chopped
  • 1/2 Rutabaga, roughly chopped
  • 1 Red potato, roughly chopped
  • 1 tsp Black mustard seeds
  • 1 tsp Turmeric
  • 1 tbsp Flour
  • 2 tbsp Parsley, chopped


  1. Add milk, bay leaves and peppercorns to a saucepan.
  2. Cut fillets in half and add to pan. Bring mixture to a boil, then turn off the heat, cover with a lid and allow to sit on hot burner.
  3. Heat butter in a sauté pan and cook the onion until it starts to soften. Add the carrot, rutabaga, potato, mustard seeds and turmeric to the pan and cook until lightly browned.
  4. Remove the haddock from the milk, set aside and reserve the milk.
  5. Sprinkle the flour over the vegetables and cook for a couple of minutes. Pour the reserved milk over the vegetables and continue cooking, stirring continuously, until the sauce is thick and the vegetables are soft.
  6. Add the haddock to the pan and cook until warmed through.
  7. Sprinkle with parsley and serve immediately.


Recipe adapted from