Fish and chat potato chowder
- 09.03.2017
- 1 306
Somewhere between a soup and stew, this fish and potato chowder will satisfy the hungriest of guests.
Recipe «Fish and chat potato chowder» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 250g smoked speck,* pancetta or bacon, finely chopped, 1 onion, finely chopped, 1 celery stalk, finely chopped, 1 baby fennel bulb, finely chopped, fronds reserved , 2 garlic cloves, finely chopped, 1 1/2 tbsp plain flour, Pinch of cayenne pepper , 1 cup dry white wine, 8 baby chat potatoes, each cut into 8 pieces, 2 1/2 cups milk, 1 bay leaf, 500g skinless white fish fillets , bones and blood lines removed, flesh cut into large chunks, 1/2 cup pure cream, 2 tbsp roughly chopped flat-leaf parsley.
Ingredients:
- 1 tbsp olive oil
- 250g smoked speck,* pancetta or bacon, finely chopped
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 baby fennel bulb, finely chopped, fronds reserved
- 2 garlic cloves, finely chopped
- 1 1/2 tbsp plain flour
- Pinch of cayenne pepper
- 1 cup dry white wine
- 8 baby chat potatoes, each cut into 8 pieces
- 2 1/2 cups milk
- 1 bay leaf
- 500g skinless white fish fillets , bones and blood lines removed, flesh cut into large chunks
- 1/2 cup pure cream
- 2 tbsp roughly chopped flat-leaf parsley
Instructions
- 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.