Fish chowder

Method

1. Heat olive oil in a medium-sized saucepan or casserole dish. Add the potato slices and stir around the pot for around 3 minutes.

2. Add the fennel and season everything with sea salt and black pepper. Keep stirring for another 2 minutes

3. Add the wine. Bring to the boil and simmer away until almost evaporated.

4. Add 500ml of water to the pot and bring to the boil. Reduce heat and simmer for around 10 minutes until potatoes are tender.

5. Stir in the crème fraîche along with the fish and put the lid on the pot.

6. Reduce heat and leave to simmer very gently for another 5 minutes.

7. When it is ready, stir in the dill and serve in deep bowls with crusty bread and wedges of lime.