- 1 Tbsp butter
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 carrots, diced
- 3 cups diced potatoes
- 4 cups milk
- 1 cup water mixed with 1 chicken stock cube
- ½ Tbsp paprika
- ½ tsp mixed herbs
- Pinch chilli flakes
- Zest of 1 lemon
- 2 Tbsp cornflour mixed with a little water
- 500g Basa fillets, cut into 2cm pieces
- 2 Tbsp chopped parsley plus extra for garnishing
- 1 Tbsp chopped dill
- 1 baguette, sliced into 8 pieces
- ¼ cup olive oil
How to Chop Herbs
In a large pot melt the butter. Add onion, garlic and carrot. Place the lid on, cook for 5 minutes, but not browned.
Add potatoes, milk, water, stock, paprika, herbs, chilli flakes and lemon zest. Bring to a simmer and cook for 10-15 minutes until the potatoes are soft.
Add cornflour and stir until the chowder has thickened. Simmer for 5 minutes.
Add fish, parsley and dill simmering for 2 more minutes until the fish is cooked.
Preheat oven to 180°C. Place baguette slices on an oven tray, brush with olive oil and season with salt and pepper. Grill for 10-15 minutes until crisp and browned.
Serve the fish chowder hot garnished with parsley and sliced baguette on the slide.