Fish Chowder

Fish Chowder

Perfect for fish lovers, our Fish Chowder recipe offers a great combination of flavours from the vegetable and fish mix. You can vary the types of fish and vegetables depending on your preferences and availability. Perfect as a main course with freshly baked bread, for lunch or as a starter for a meal.

  • Serves: 2-4
  • Preparation Time: 15 minutes approx
  • Cooking Time: 40 minutes approx
  • Ready In: 55 minutes

Ingredients

  • 1 Salmon Fillet
  • 1 Thick Cod Fillet
  • 1 Smoked Haddock Fillet
  • Raw (uncooked) Peeled King Prawns (approx 100 g)
  • 2 medium Potatoes – cut into ½ inch cubes
  • 2 Onions – chopped
  • 1 medium Carrot – chopped
  • 1 Red Bell Pepper – diced
  • 2 Celery Sticks – chopped
  • 1 Leek – chopped
  • 2 Garlic Cloves – chopped or crushed
  • 125 g Sweetcorn – frozen or tinned
  • 2-3 tbsp Rapeseed or Olive Oil
  • 750 ml Semi Skimmed Milk
  • 100 ml Single Cream
  • 25 g Butter or butter substitute approx
  • 2 Chicken or Vegetable Stock Cubes (to make 1 litre of stock)
  • 25 g Plain Flour
  • 1 tbsp Modena Vinegar (Balsamic)
  • Salt & Pepper to taste
  • 2 Bay Leaves
  • ½ tsp Turmeric
  • Shave or two of Nutmeg (approx 1/8 teaspoon)
  • Squeeze of Lemon Juice
  • Handful of fresh Parsley (optional)

Method

  1. Fill a saucepan with warm water and bring to the boil
  2. Once boiled, add the cubed potato and boil for approx 8 minutes (the potatoes should remain fairly firm; test by pushing a skewer into the potato and adjust boiling time if necessary)
  3. Whilst the potatoes are boiling, heat some oil in a frying pan then fry the onion, carrot, red pepper and leek for 2-3 mins on a high heat, stirring until golden brown
  4. Add the garlic and celery and lightly fry for a further 4-5 mins
  5. After approx 8 minutes, remove the potatoes from the saucepan. Heat oil in a 2nd non-stick frying pan and fry the potato cubes for approx 5 minutes until they start to brown
  6. Make up your stock whilst the potatoes are browning
  7. Add the flour to the vegetables in the frying pan and keep turning for 2-3 minutes until the mixture starts to ‘stodge’ a little without burning
  8. Transfer the vegetable mix to a large stockpot, adding a little butter
  9. Add 1/3rd of your stock to the stockpot and keep stirring, gradually adding a little more until you have used ½ in total
  10. Gradually add ½ the milk to the stockpot and stir gently
  11. Add salt, pepper, turmeric and nutmeg to the stockpot
  12. As the main vegetable mixture simmers, add the remaining stock and milk together with a dash of Modena vinegar
  13. Add the sweetcorn to the stockpot
  14. When ready, add the browned potato cubes to the stockpot and stir the ingredients well
  15. Reduce the heat then simmer for 15 mins, checking occasionally to make sure the mixture is not burning or sticking to the bottom of the pan. Add a little more milk if required
  16. Whilst the stockpot is simmering, fry your fish (not prawns) in a frying pan with a little olive oil for approx 6-8 mins, ensuring the fish does not dry out
  17. Add the uncooked prawns to the frying pan and fry for 3 mins (if using cooked prawns, add to the stockpot at the end)
  18. Squeeze a little lemon juice onto the fish & prawns
  19. Once cooked, remove any visible bones then add the fish and prawns to the main stockpot together with the bay leaves, stirring carefully
  20. Simmer for 10 minutes. The fish will usually break up into smaller pieces during this time
  21. After 10 minutes, remove the bay leaves and add the cream. Bring back to simmer to ensure the chowder is hot. Do not boil the cream or it will separate.
  22. Add a little fresh parsley on top when serving (optional)

Equipment

  • Non-stick frying pan
  • Medium sized saucepan
  • Large stainless steel stockpot
  • Flat Spatula suitable for non-stick pans
  • Measuring jug
  • Measuring spoons

Hints & Tips

  • Large shell on King Prawns will give more flavour. Ensure that all the shell is removed before serving
  • If tasting the soup do not be alarmed by the strong flavours, the cream will take some of the strength away once added at the end
  • For safety reasons, never reheat the prawns in the soup
  • Wash the leeks to remove any soil and remove the harder green outer layers which can be cooked once clean
  • When boiling the cubed potatoes, remove the saucepan from the hob when ready as they will continue to cook if left on the hot ring