Spiced Cauliflower Soup with Smoked Haddock

1 - Get the haddock ready
Add 240g of haddock fillets to a large saucepan, then pour in 150ml of cream and 400ml of milk.

2 - Cook the haddock
Place the pan over a low heat, bring everything up to a slow bubble, then simmer slowly for 4-5
minutes, until the fish starts to break up slightly. Get on with the rest of the dish in the next steps
while you wait.

3 - Prep the cauliflower
Remove and discard the green leaves from 1 cauliflower, then coarsely grate it - stalk and all!

4 - Transfer
Once the haddock is ready, use a slotted spoon to transfer the fish to a small bowl ready for later.
We will use the cooking liquid in the next step.

5 - Assemble the soup
Add the cauliflower to the liquid the haddock was cooked in. Finely grate in 2 cloves of garlic, 20g
of ginger, and add 1 tbsp of curry powder.

6 - Simmer down
Add enough water to just cover everything if necessary, then place the pan over a medium-high
heat. Simmer for 8-10 minutes, until the cauliflower is completely soft. Get on with the rest of the
dish in the next steps while you wait.

7 - Chop the parsley
Finely chop 15g of parsley and add it to the bowl with the haddock.

8 - Mix it up
Squeeze in the juice from ½ a lemon and fold everything together.

9 - Blend
Once the cauliflower is ready, blitz until smooth with a hand blender. Season to taste with salt and
pepper.

10 - Serve
Divide the soup between bowls, top with the haddock, drizzle over 1 tbsp of oil, and serve with ¼
of a ciabatta per portion.