A delicious smoked haddock chowder from Sophie Grigson
Pour just enough boiling water over the haddock to cover and set aside for 5 minutes. Strain off the water, reserving 1/2 pint. Mix with the milk and set aside.
Skin the haddock, tear into large flakes and reserve.
Melt the butter and oil together in a large saucepan. Add the onion and celery and saute gently until the onion is tender but not browned.
Add the carrots, potato, bay leaf and thyme and stir to coat. Cover tightly and sweat over a very low heat for 5 minutes, stirring once or twice.
Uncover and sprinkle with the flour, turmeric and curry paste if using. Stir and cook for 30 seconds then gradually stir in the milk mixture.
Season lightly then bring to the boil and simmer for 15 minutes until the vegetables are tender. If the soup is too thick add a little more milk.
Stir in the fish and peas and cook for a further 4 minutes. Add a dash of lemon juice and a good scraping of fresh nutmeg. Check seasoning and serve.