Melissa Thompson’s recipe for smoked haddock and coconut soup

A zingy Caribbean take on chowder

This soup riffs somewhere between a chowder and rundown, a Jamaican stew that’s “cooked down” with coconut milk. The smokiness of the fish and paprika add depth, while the sweetcorn gives welcome pops of sweetness. Don’t be alarmed by the scotch bonnet - it’s to add flavour more than heat, hence its inclusion whole. Leave it in for just 10 minutes for a gentle warmth, or for the whole cook for a higher heat level.