Smoked haddock and jersey royal stew

Ingredients:

• 15g unsalted butter
• Olive oil
• 4 onions, finely sliced
• 1 large garlic clove, thickly sliced
• 6 pink peppercorns
• ½ tsp coriander seeds, crushed
• ½ tsp ground turmeric
• 80g pancetta
• 300g jersey royal potatoes
• 650ml fish or chicken stock
• 1kg smoked haddock fillets
• 100g baby leaf spinach
• Crème fraîche to serve (optional)

Method:

1. Heat the butter and oil in a large sauté pan (use one with a lid) or flameproof casserole, then gently fry the onions for 20 minutes with the garlic, peppercorns, coriander seeds, turmeric and plenty of black pepper. Cover the pan with a lid and stir occasionally.
2. Meanwhile, slice the pancetta, quarter the potatoes and warm the fish stock. When the onions have softened and are gaining a little colour (after 8-10 minutes), add the pancetta and potatoes, then the fish stock. Bring to the boil, stir, then simmer for 20 minutes or until the potatoes feel tender when pierced with a sharp knife.
3. Top with the smoked fish and spinach, then cover with the lid and cook for 8-10 minutes more or until the fish is lightly steamed and the spinach is wilted.
4. Evenly divide the fish and the stew among 6 shallow bowls, then
   top each with a spoonful of crème fraîche to serve.