Fancy and comforting at the same time. Serve this spiced fish supper with crusty bread to mop up all the delicious juices.
For the garlic, chilli and cumin butter
- 2 heaped tbsp butter, softened
- 1 heaped tsp cumin seeds, finely chopped
- 1 fresh green chilli, finely chopped
- 2–3 garlic cloves, finely chopped
For the haddock with mussels and clams
- 150–200ml/5–7fl oz white wine or rosé
- 50 mussels, scrubbed and debearded
- 50 clams, scrubbed and debearded
- 500g/1lb 2oz haddock fillet, cut into bite-sized pieces
- 1 tsp red chilli powder
- 2–3 small shallots, halved, cored and chopped
- 1 small leek, cut into thin slices washed and drained
- 2 bay leaves
- 1 baby bulb fresh fennel, thinly sliced
- 200g tin chopped tomatoes, puréed to a fine paste if possible
- 1 heaped tbsp chopped fresh coriander
- a few sprigs chopped fresh dill
- salt and freshly ground black pepper
- crusty bread, to serve
To make the garlic, chilli and cumin butter, put the butter on a chopping board and spread it just a little, then fold in the cumin seeds. Add the green chilli and garlic and chop them in the butter. Set aside.
To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any mussels and clams with broken shells and any that refuse to close when tapped.
Bring the wine to the boil over a medium heat and when the volume of liquid has reduced by half, add the mussels and clams and shut the lid, keeping the heat on high. Shake the pan so that all the shellfish get enough heat. Once the shells have opened, switch off the heat and drain in a colander with a bowl underneath to reserve the juices. Discard any mussels and clams that remain closed.
Pour the liquid back into the casserole and add the haddock. Poach for 3-5 minutes, until just cooked and strain again, keeping the juices.
Add the flavoured butter to the casserole and place on a medium heat. Fry for a minute or 2 until the garlic just about changes colour, then add the red chilli powder, shallots, leek, bay leaves and fennel.
Fry for a few minutes and then pour in the reserved stock and the chopped/puréed tomatoes. Simmer for a few minutes.
Meanwhile, remove the meat from the shells of the clams and mussels, retaining a few with the shells on for garnish.
Add the mussels, clams and haddock into the cooking broth and season with salt and freshly ground black pepper, to taste. Finish by mixing in the chopped coriander and dill. Stir gently so as not to break the fish.
Divide the seafood into soup plates or bowls and then pour the liquid over and serve with crusty bread.