Fish Chowder

Name: Fish Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp butter salted; 1 onion, chopped; 2 cloves garlic, crushed; 2 carrots, diced; 3 cups potatoes, diced; 4 cups milk; 1 cup water mixed with 1 chicken stock cube; 1/2 Tbsp paprika; 1/2 tsp mixed herbs; pinch chilli flakes; 1 lemon for zest; 2 Tbsp cornflour mixed with a little water; 500 g basa fillets, cut into 2cm pieces; 2 Tbsp chopped parsley plus extra for garnishing; 1 Tbsp chopped dill; 1 baguette, sliced into 8 pieces; 1/4 cup olive oil

10 minutes + 20 minutes

Serves 4

Feed Four Seafood Fish Soup Chowder

Back to recipes

Ingredients

1 Tbsp butter salted
1 onion, chopped
2 cloves garlic, crushed
2 carrots, diced
3 cups potatoes, diced
4 cups milk
1 cup water mixed with 1 chicken stock cube
1/2 Tbsp paprika
1/2 tsp mixed herbs
pinch chilli flakes
1 lemon for zest
2 Tbsp cornflour mixed with a little water
500 g basa fillets, cut into 2cm pieces
2 Tbsp chopped parsley plus extra for garnishing
1 Tbsp chopped dill
1 baguette, sliced into 8 pieces
1/4 cup olive oil

Buy these ingredients now

Method

1. In a large pot melt the butter. Add onion, garlic and carrot. Place the lid on, cook for 5 minutes, but not browned.
2. 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.
3. Add cornflour and stir until the chowder has thickened. Simmer for 5 minutes.
4. Add fish, parsley and dill simmering for 2 more minutes until the fish is cooked.
5. 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.
6. Serve the fish chowder hot garnished with parsley and sliced baguette on the slide.