Ingredients for this Fish Chowder Recipe:
1 tbsp vegetable oil
1 large chopped onion
100g smoked bacon lardons
1 tbsp plain flour
600ml fish stock made from 1 to 2 stock cubes
250g baby potatoes
Pinch of black pepper
Pinch of mace
Pinch of cayenne pepper
350ml whole milk
120g chopped cod (Buy it here)
120g chopped salmon (Buy it here)
120g chopped smoked haddock (or something similar) (Buy it here)
4 tbsp double cream
Teaspoon of butter
300g cooked mixed shellfish (Buy it here)
Small bunch chopped paisley
The Method
Step 1 – The Base:
In a large saucepan heat the oil then add the lardons and onion cook for 10 mins. Then add the flour stir in and cook for another couple of minutes.
Step 2 – The Stock:
Pore in the fish stock stir and bring up to the boil. Add the potato’s cover and drop the heat to a simmer cook for 12-15 mins cooking the potatoes thoroughly.
Step 3 – The Flavour:
Combine the white pepper, black pepper, mace and cayenne pepper in a bowl mix and then add to the pot. Stir it in and then add the milk and the butter.
Step 4 – The Fish:
Add the fish to the pot and simmer for another 4 mins. Add the cream and shellfish and simmer for 2 more mins. Sprinkle with parsley and serve.
This weeks recipe credit: Thank you to Michael at The Fish Plaice
Enjoy this delicious Fish Chowder Recipe after a trip to your favourite fishmonger’s… The Fish Plaice of course!
