Fish Chowder

Posted in - Fish, Lunches, Main Courses,

I keep a bag of mixed, cooked seafood in the freezer which contains prawns, squid, mussels and cockles. This adds variety and different flavours and textures to the chowder. Any fish works with this dish, but I particularly like a smoked fish of any description in the mix. Pop round to your local fish shop if you have one and see what looks good, or is on offer, or look for the mackerel packs in the supermarket, they have various different ones including peppered and smoked and also other smoked fish such as trout and salmon.

Ingredients: (per person)
½ medium sized leek, finely sliced
2 teaspoons sunflower oil
1 baking potato, peeled and cubed
250ml whole milk
½ teaspoon salt
80g tinned or frozen sweetcorn
80g frozen peas
1 smoked mackerel fillet, boned and broken into chunks
2 tablespoons of mixed seafood
Salt and pepper
2 tablespoons creme fraîche  

Method:
On a low heat on the hob cook the leek in the sunflower oil until it’s softened.

If you can multi task peel and cube the potato(es) whilst keeping an eye on the leek so that it doesn’t burn, stir every so often to stop it sticking and burning.

Add the diced potato, the salt and the milk and cook gently so that it just bubbles until the potatoes are tender. That is they should give no resistance when a sharp knife is inserted. Once cooked, stir in the sweetcorn, peas, mackerel and seafood.

Season with the salt and pepper. Careful with the salt as you’ve already cooked the potatoes in some salt and the mackerel will also be a little salty. Once all this has come back to a gentle simmer add the creme fraîche.

Serve as it is or with some of your favourite bread. If the mixture is a little too loose, or thin for your liking once the creme fraiche has been added (which will thicken it to a certain extent, use a little cornflour in water to thicken it some more.