Ingredients: 3 pounds fresh Haddock fillets 2 tablespoons butter 1 fresh red chile, such as serrano or jalapeno, seeds and stem removed, minced 1 1/2 cups sliced carrots 1 cup chopped onion 1/2 cup fresh orange juice 1 teaspoon grated orange zest 1/2 teaspoon freshly ground white pepper 1/4 cup dry sherry 1/2 cup cream 1/2 teaspoon salt Minced coriander leaves and julienne strips of orange rind for garnish

Serves/Makes: 6 - 8

How to cook Haddock Soup with Orange:

• Rinse haddock fillets in cold water, drain and dry on toweling.
• Place the fish in a large skillet, cover with water, and poach for 25 to 35 minutes, until the fish flakes easily.
• Remove the fish from the water, flake the fish, and set aside, reserving the poaching liquid.
• Heat the butter in a saucepan and add the chile, carrots, and the onion and saute for 3 minutes.
• Stir in the reserved poaching liquid, orange juice, zest, and pepper.
• Cover and simmer for 15 to 25 minutes, or until the carrots are soft.
• Remove the pan from the heat, uncover, and allow it to cool for a few minutes.
• Pour the contents of the saucepan into a food processor or blender and puree the mixture.
• Return the pureed mixture to the saucepan and add the reserved fish, sherry, cream, and salt.
• Heat the mixture slowly to avoid boiling the cream.
• If the mixture seems too thick, add a tablespoon or more of milk.
• Serve in warm bowls, topped with minced coriander leaves and julienne strips of orange rind.

Notes: