Smoked Fish Chowder
Serves 4 adults (or a family with several kids)
35 mins cooking time
Dairy-free: No (although dairy-free substitutes can be used – see below)
- Smoked fish (450g - cod/haddock/basa – whatever you like)
- Potato (2-3 medium sized, peeled & diced)
- Leeks (2, halved lengthways & thinly sliced)
- Celery (3 sticks, thinly sliced)
- Onion (1, finely chopped)
- Garlic (3 cloves, crushed/chopped)
- Fresh parsley (large handful, chopped)
- Thyme (2 tsp chopped fresh thyme or 1 tsp dried thyme)
- Bay leaves (2)
- Butter, or dairy-free buttery spread (50g)
- Veg/fish stock (500ml)
- Milk, or dairy-free milk such as soya or rice milk (500ml)
- Olive oil (2 tbsp)
- Sea salt and pepper
- Optional: single cream (80ml)
1) Simmer the fish in a covered pan with the stock and the bay leaves for 2 minutes. Turn off the heat and leave to stand, still covered for another 5 minutes. Drain, keeping the liquid, and flake the fish. Set both the reserved liquid and fish to one side.
2) Heat the oil and butter in a deep saucepan or hob-top casserole. Add the onion and fry for a few minutes until it softens. Add the potato, leeks, celery and garlic and fry for 5 mins until they all start to soften.
3) Stir in the thyme and the reserved liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
4) If you want to make the texture thicker, you can use a hand blender to whizz the soup for a few seconds – not blending all of it, just some of it – so that there are still chunks of veg but the stew is thicker.
5) Add the milk and the reserved fish, and half of the chopped parsley, and simmer for 3 minutes. If you want to make it extra creamy you can add a small amount of cream at this point, but this is optional. Season to taste, using the sea salt.
6) Serve with the rest of the chopped parsley sprinkled on top