Smoked haddock and jersey royal stew


  • 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)


  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. 
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