Spiced haddock with mussels and clams

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4–6

By Cyrus Todiwala
From Saturday Kitchen


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


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