Fish Chowder

Name: Fish Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

10 minutes + 20 minutes

Serves 4

Feed Four Seafood Fish Soup Chowder

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Ingredients

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

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Method

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.
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