Place the milk on a medium heat with bay leaves and cloves. Bring to a dinner and poach the haddock in the milk for around 7 minutes.Once cooked, strain the milk into a jug and remove the skin from the fish.
Stir in the curry powder, pepper and salt (but go easy - the haddock will be pretty salty already). We love making homemade soup here at The Madhouse but we tend to have the same few recipes that we use every time (vegetable, Mexican black bean, French onion, lentil and bacon, chickpea and bacon
I am pretty pleased with this recipe on numerous counts - firstly, it uses prime Scottish haddock, secondly it is easy to make and thirdly it is healthy and low in calories, that’s a win, win, win situation I think – oh yes, it won’t break the bank to make it too
Home-Made Chicken Stock Recipe – but, I had forgotten that is was FRIDAY today. My lovely wild haddock is Scottish, but the recipe is Mediterranean inspired and also has some cheeky little spuds included as a filler
Nevertheless, a handful of recipe suggestions were eventually teased out of her and, on the Wednesday, I tried my hand at an adaptation of a 'Syn-Free' Slimming World recipe for a vegetarian/vegan paella, with a bit of fish added because we happened to have it in the freezer, otherwise unused
Krista has some lovely recipes, and before I decided to make her Pizza Dough, I was tempted by her Thick Beef Curry in Sweet Peanut Sauce, Monte Cristo Breakfast Sandwich, Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip and her Ritz Cracker Chicken