- Serves: 4-6
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Effort: medium
For the vegetables
- 110 g butter
- 1 1/2 large Spanish onions, coarsely chopped
- 1/2 red, yellow or orange pepper, finely chopped
- 1 handfuls mushrooms, thinly sliced
- 1 large leek, sliced diagonally into 1cm thick slices
- 1 canned sweetcorn
For the chowder
- 1 tbsp oil
- 1 - 1.5 kg fish, (see Cooks Notes) cut into chunks
- 50 g butter
- 50 g flour
- 200 ml double cream
- 2-3 tbsp parsley, coarsely chopped
- 1-2 tbsp tarragon, coarsely chopped
Tips and Suggestions
Suitable fish: monk, halibut, turbot, salmon, small chunks of smoked salmon and smoked haddock, cod, shrimps, prawns, squid, crab, scallops. Avoid mussels, whelks, cockles and if possible check that your guests have no allergies to shellfish.
Amnesic shellfish poisoning is uncommon.
1. To prepare the vegetables: heat the butter in a large pan and when hot add the onion, pepper, mushrooms, leek and the sweetcorn. Cook for about 10 minutes until just cooked. Set aside.
2. To make the chowder: heat the oil in a wok or large frying pan and add the fish. Cook until the fish is just cooked. Strain off the juices from the pan and reserve.
3. Heat the butter and when melted stir in the flour. Cook for 1-2 minutes until it becomes a paste.
4. Add the reserved fish juices, a cupful at a time, mixing well before adding the next cup and allow to heat to almost boiling.
5. Add milk and water until the mixture is fairly thin.
6. Gently stir in the cooked vegetables, followed by the fish. Stir gently, to avoid breaking up the fish and season with salt and pepper,
7. Add the double cream, parsley and tarragon and heat through but don't allow to boil. If the chowder is allowed to boil after the tarragon is added, it loses its delicate flavour.
8. Serve immediately and enjoy.
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