Recipes

This chowder is a meal in itself, with chunky pieces of fish, potatoes, and carrots in a luscious creamy broth. At home we eat big steaming bowls of Chowder with homemade brown bread.

Serves 4

• A glug of olive oil
• 2 Onions finely diced
• 2 carrots peeled and diced
• 2 large potatoes, peeled and diced
• 1 Litre of fish stock
• 500g of mixed fish cut into chunks (Pat in Helvic Seafood usually has a selection of fish cut into chunks ready for chowder)
• 150mls cream
• Chopped parsley or dill

Heat the oil in a large heavy based saucepan, tip in the onions and carrots and cook over a medium heat until soft but not coloured - 5 minutes. Add the potatoes and cook for further minute or two. Pour in the stock, bring to the boil and then simmer until the potatoes are cooked - about 20 minutes.
Add in the fish and simmer gently until the fish is cooked through, this should take 5 minutes. Stir in the cream and herbs if using. Season to taste.

Labels: Fish