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Hot Chilli Chowder

Hot Chilli Chowder

"Guaranteed to warm you up" says Robert


  • 2 tablespoons olive oil
  • 250g (9 oz) chopped onion
  • 1 eating apple, peeled, cored and sliced
  • &1frac2; teaspoon of chilli flakes (or more to taste!)
  • 1 tablespoon of tomato purée
  • 450ml (&3frac4; pint) fish or chicken stock
  • 2 x 400g cans chopped tomatoes
  • 150ml (&1frac4; pint) double cream
  • 190g (7 oz) skinless smoked haddock
  • 190g (7 oz) flaky roast smoked salmon
  • Salt and freshly ground black pepper
  • Garlic bread, to serve


  1. Heat the olive oil in a saucepan and gently sauté the onion and apple for about 10 minutes until soft.
  2. Stir in the chilli flakes and tomato purée, and cook for 2 minutes.
  3. Add the stock and canned tomatoes and bring slowly up to the boil.
  4. Take off the heat and blend in a food processor or liquidiser.
  5. Return to the saucepan and add the cream.
  6. Taste, adjust the seasoning and reheat.
  7. Meanwhile, cut the haddock in 2 cm (&3frac4; inch) pieces and flake the salmon.
  8. Add the fish to the hot soup.
  9. Give a gentle stir, put the lid on, take off the heat and leave the fish to cook and infuse for 10 minutes.
  10. Reheat gently to serve with hot garlic bread.

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