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Fragrant, spiced haddock chowder

Chowder is a traditional fish stew cooked in milk and thickened with potatoes. It is a quick, flavoursome dish made from humble ingredients which taste spectacular. The key is to cook each stage carefully. The Oat Drink is used as a substitute for cow’s milk to make the soupy sauce for this classic dish.


Serves 4

4 small portions smoked haddock, skinned and boned

500ml Oat Drink

1 bay leaf

1 tsp black peppercorns

1 tbsp oil or a little butter

1 onion, finely chopped

200g swede, finely chopped

1 carrot, finely chopped

1 large potato, finely chopped

1 tsp mustard seeds

1 tsp turmeric

1 tbsp plain flour

1 tbsp parsley or coriander

wedge of lemon

sea salt and freshly ground black pepper


Cut each fillet of haddock in half and place in a large saucepan with the Oat Drink, bay leaf and peppercorns. Bring the Oat Drink to the boil, turn off heat, place a lid on the saucepan and leave the fish and herbs to infuse.

Sweat the onion in the oil or butter until soft. Add the swede, carrot and potato to the onion and continue to cook for about ten minutes or until the vegetables are lightly browned. Add the mustard seeds and turmeric and stir well.

Strain the haddock and reserve the Oat Drink taking care to remove the peppercorns and bay leaf. Sprinkle the flour over the vegetables, stir well and cook for a couple of minutes. Gradually add the infused Oat Drink to the vegetables and cook gently over a low heat until the sauce thickens. Place the haddock on top of the vegetables and warm through for a couple of minutes. Add the parsley, or coriander, season with salt and pepper and serve with a wedge of lemon.