Trawler to Table: Fresh Haddock Soup – Caught and Cooked the Same Day *North Sea Recipe*

 A true sea to soup adventure: Ultra-fresh haddock straight from the ocean, turned into a light, healthy, flavourful soup using simple pantry veggies and bold spices. No oil, super clean, and bursting with flavour! Perfect for anyone who loves sustainable, from scratch meals.

There's something magical about eating fish that's been swimming just hours earlier. On a recent trawler trip, I caught beautiful haddock, filleted it right on the boat (carefully removing every bone!), and headed home to whip up this simple soup. It's light, nourishing, and packed with zing from lemon, chilies, turmeric, and ginger. Plus, it uses whatever veggies are hanging out in your fridge, zero waste!

Ingredients (serves 2-4, depending on hunger levels! )

• Fresh haddock fillets (as much as you caught – mine was from that day's haul! )
• Assorted vegetables (peppers, lettuce, and whatever else needs using up)
• Water (enough to cover everything nicely)
• Salt (to taste)
• Ground ginger (or fresh if you have it)
• Turmeric (for that golden glow and health boost )
• Fresh chilies (as many as you dare – I love the heat! )
• 1 whole lemon (juice squeezed in)
• A handful of frozen dill (or fresh if available)

How to Make It – Super Simple Steps:

1. Start with your fresh catch: Fillet the haddock on the boat if possible, skin it, and cut into bite-sized chunks. Pro tip: Double check for bones!
2. Chop up all your veggies into chunks.
3. In a pot, add the veggies to water and bring to a boil.
4. Season with salt, ground ginger, turmeric, and chopped chilies.
5. Gently add the haddock pieces.
6. Simmer for just 2-3 minutes – don't overcook, or the fish will get tough!
7. Squeeze in the juice of half a lemon, taste, then add the rest for that bright zing.
8. Stir in shredded lettuce and a handful of frozen dill.
9. Give it a light stir (be gentle with the fish!), turn off the heat, and serve immediately.

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