VIRGIN TIPChowder for me brings back memories of staying in New England in the U.S. and first tasting this deliciously gorgeous fish medley. This recipe is made super-easy by using fish pie mix: add extra herbs or spices such as paprika to give even more depth of flavour.
READY IN 35 MINUTES
SERVES 4
1 tbsp olive oil
1 large onion, peeled and finely chopped
100g streaky bacon, cut into small strips
3 garlic cloves, peeled and sliced
60ml dry white wine
600ml chicken stock
200g new potatoes, cut into small chunks
1 x 400g packet of fish pie mix (salmon, haddock and cod)
200g peeled prawns
300ml double cream (or use milk if you want it less rich)
2 tbsp milk
small handful of dill, finely chopped
pinch of cayenne pepper
salt and pepper
chopped flat-leaf parsley, to serve
1. Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for a good 10 minutes or until the onion is soft and the bacon is cooked. Add the garlic and cook for a further 2 minutes.
2. Pour in the wine, stock and potatoes and bring to a simmer with the lid off. Once a simmer is reached, cover with the lid, then continue on a low simmer for 10 minutes to cook the potatoes.
3. Next remove the lid and add the fish pie mix, prawns, cream, milk, dill and cayenne pepper and season well with salt and pepper. Give this a good simmer for 5–7 minutes to cook the fish through.
4. Make any last minute seasoning adjustments before serving up with chopped parsley sprinkled on top. Some buttered chunks of bread with this goes down a treat.
VIRGIN TIP
To take things up a notch why not cut the lid off some crusty bread rolls, hollow out the middle and serve the chowder in your very own edible bread bowls – gorgeous!