Bad Boy Fish Chowder

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Ingredients

2 TSP OLIVE OIL - 1L FISH STOCK
2 LEEKS FINELY SLICED
550G POTATOES DICED
300ML MILK
1 LEMON (ZEST ONLY
330G CAN OF SWEETCORN
250G SALMON SKIN & BONELESS
250G WHITE FISH SKIN & BONELESS
HANDFUL CHIVES CHOPPED
2 TBSP DOUBLE CREAM (OPTIONAL)
1/4 TSP SCOTCH BONNET PUREE*

 

Process

  1. Heat the oil in a large saucepan, add the leeks and fry gently for 5 mins until softened. 
  2. Add the potatoes and cook for a further minute. 
  3. Pour in fish stock and lemon zest, add 1/4 teaspoon of Habanero puree* cover and simmer for 12-15 minutes or until the potatoes are tender. 
  4. Remove half the potatoes and leeks from the stock and set aside. 
  5. Blend the remaining potatoes, leeks, stock and milk until smooth. Add the sweetcorn, fish and reserved vegetables. 
  6. Cover and gently heat for 3-4 mins until the fish is just cooked through - don’t boil.
  7. Stir in chives and cream, if using, then season with salt & black pepper to taste.

 

    Soup, SeafoodPaul ColledgeFish