Somewhere between a soup and stew, this fish and potato chowder will satisfy the hungriest of guests.
- Heat the oil in a large heavy-based pan over medium-high heat and cook the speck, stirring, for 3-4 minutes, until it is beginning to brown. Reduce the heat to low, then add the onion, celery, fennel and garlic, and cook, stirring, for 4-5 minutes or until the vegetables are soft.
- Add flour and cayenne pepper, if using, and stir until well combined. Pour in the wine and bring to the boil, then simmer over medium heat for 3 minutes or until the liquid is reduced by half. Add the potatoes, milk and bay leaf, and simmer rapidly for 12 minutes over medium-high heat. Stir in the fish and cream, and simmer for a further 5 minutes or until the fish is cooked through. Season to taste with sea salt and freshly ground black pepper.
- Serve the chowder scattered with parsley and reserved fennel fronds.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set