Fish chowder
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Starter
Method
Heat olive oil in a medium-sized saucepan or casserole dish. Add the potato slices and stir around the pot for around 3 minutes.
Add the fennel and season everything with sea salt and black pepper. Keep stirring for another 2 minutes
Add the wine. Bring to the boil and simmer away until almost evaporated.
Add 500ml of water to the pot and bring to the boil. Reduce heat and simmer for around 10 minutes until potatoes are tender.
Stir in the crème fraîche along with the fish and put the lid on the pot.
Reduce heat and leave to simmer very gently for another 5 minutes.
When it is ready, stir in the dill and serve in deep bowls with crusty bread and wedges of lime.
Ingredients
8 new potatoes, scrubbed and coined
1 fennel bulb, sliced into small pieces
150g hake or cod
150g salmon
150g smoked haddock
2 tbsp chopped dill
60ml dry white wine
150g crème fraîche
sea salt
black pepper
olive oil
lemon wedges to serve
Method
Heat olive oil in a medium-sized saucepan or casserole dish. Add the potato slices and stir around the pot for around 3 minutes.
Add the fennel and season everything with sea salt and black pepper. Keep stirring for another 2 minutes
Add the wine. Bring to the boil and simmer away until almost evaporated.
Add 500ml of water to the pot and bring to the boil. Reduce heat and simmer for around 10 minutes until potatoes are tender.
Stir in the crème fraîche along with the fish and put the lid on the pot.
Reduce heat and leave to simmer very gently for another 5 minutes.
When it is ready, stir in the dill and serve in deep bowls with crusty bread and wedges of lime.
