Smoked haddock and jersey royal stew

Method

1. Heat the butter and oil in a large sauté pan (use one with a lid) or flameproof casserole, then gently fry the onions for 20 minutes with the garlic, peppercorns, coriander seeds, turmeric and plenty of black pepper. Cover the pan with a lid and stir occasionally.
2. Meanwhile, slice the pancetta, quarter the potatoes and warm the fish stock. When the onions have softened and are gaining a little colour (after 8-10 minutes), add the pancetta and potatoes, then the fish stock. Bring to the boil, stir, then simmer for 20 minutes or until the potatoes feel tender when pierced with a sharp knife. Top with the smoked fish and spinach, then cover with the lid and cook for 8-10 minutes more or until the fish is lightly steamed and the spinach is wilted.
3. Evenly divide the fish and the stew among 6 shallow bowls, then
   top each with a spoonful of crème fraîche to serve, if you like.