Fish Chowder

Fish Chowder

  • Preparation time

    10 mins
  • Cook time

    20 mins
  • Serves 4

This Fish Chowder recipe is easy to prepare, and perfect on a wintry afternoon or night with some crusty bread.

Ingredients

  • Butter salted - 1 Tbsp
  • Onion, chopped - 1
  • Cloves garlic, crushed - 2
  • Carrots, diced - 2
  • Potatoes, diced - 3 cups
  • Milk - 4 cups
  • Water mixed with 1 chicken stock cube - 1 cup
  • Paprika - 1/2 Tbsp
  • Mixed herbs - 1/2 tsp
  • Pinch chilli flakes
  • Lemon for zest - 1
  • Cornflour mixed with a little water - 2 Tbsp
  • Basa fillets, cut into 2cm pieces - 500 g
  • Chopped parsley plus extra for garnishing - 2 Tbsp
  • Chopped dill - 1 Tbsp
  • Baguette, sliced into 8 pieces - 1
  • Olive oil - 1/4 cup

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.