Fish & chat potato chowder

Posted by adm On August - 9 - 2011

How to cook Fish & chat potato chowder


  • 1 tbs olive oil
  • 250g smoked jot,* pancetta or bacon, finely shredded
  • 1 onion, finely shredded
  • 1 celery straw, finely shredded
  • 1 baby fennel lightbulb, finely shredded, fronds reserved
  • 2 garlic cloves, finely sliced
  • 1 1/2 tbs plain flour
  • Pinch of cayenne peppercorn (optional)
  • 1 cup (250ml) dry white wine-coloured
  • 8 baby chat potatoes, each dig 8 pieces
  • 2 1/2 cups (625ml) milk
  • 1 bay flip
  • 500g skinless white fish fillets (such as blue-eye), bones and blood lines removed, flesh cut into large chunks
  • 1/2 cup (125ml) virgin (cut) skim
  • 2 tbs roughly chopped flat-leaf parsley

How to:

  • Heat the oil in a large heavy-based pan over medium-high heat and cook the tinge, stirring, for 3-4 transactions, until it is beginning to brownish. Reduce the heat to low, then add the onion, celery, fennel and ail, and prepare, stirring, for 4-5 minutes or until the vegetables are subdued.

  • Add flour and cayenne peppercorn, if victimization, and stir until well combined. Pour in the wine and bring to the moil, then simmer over medium heat for 3 minutes or until the liquid is reduced by one-half. Add the potatoes, milk and bay flip, and simmer rapidly for 12 minutes over medium-high heating. Stir in the fish and ointment, and simmer for a promote 5 minutes or until the fish is cooked through. Season to taste with sea salt and freshly ground pepper.

  • Serve the chowder scattered with parsley and reserved fennel fronds.

  • *Speck is German-style smoked bacon useable from selected delis.

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