Somewhere between a soup and stew, this fish and potato chowder will satisfy the hungriest of guests.
The ingredient of Fish and chat potato chowder
- 1 tablespoon olive oil
- 250g smoked speck,* pancetta or bacon, finely chopped
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 baby fennel bulb, finely chopped, fronds reserved
- 2 garlic cloves, finely chopped
- 1 1/2 tablespoons plain flour
- Pinch of cayenne pepper (optional)
- 1 cup (250ml) dry white wine
- 8 baby chat potatoes, each cut into 8 pieces
- 2 1/2 cups (625ml) milk
- 1 bay leaf
- 500g skinless white fish fillets (such as blue-eye), bones and blood lines removed, flesh cut into large chunks
- 1/2 cup (125ml) pure (thin) cream
- 2 tablespoons roughly chopped flat-leaf parsley
The instruction how to make Fish and chat potato chowder
- Heat the oil in a large heavy-based pan over medium-high heat and cook the speck, stirring, for 3-4 minutes, until it is beginning to brown. Reduce the heat to low, then add the onion, celery, fennel and garlic, and cook, stirring, for 4-5 minutes or until the vegetables are soft.
- Add flour and cayenne pepper, if using, and stir until well combined. Pour in the wine and bring to the boil, then simmer over medium heat for 3 minutes or until the liquid is reduced by half. Add the potatoes, milk and bay leaf, and simmer rapidly for 12 minutes over medium-high heat. Stir in the fish and cream, and simmer for a further 5 minutes or until the fish is cooked through. Season to taste with sea salt and freshly ground black pepper.
- Serve the chowder scattered with parsley and reserved fennel fronds.
Nutritions of Fish and chat potato chowdercalories: 433.307 calories
calories: 25 grams fat
calories: 12 grams saturated fat
calories: 20 grams carbohydrates
calories: 10 grams sugar
calories: 26 grams protein
calories: 106 milligrams cholesterol
calories: 874.13 milligrams sodium