Fish Chowder (dairy free option included)
I came across this recipe just recently when flipping through a Tesco magazine. I love fish and I am a soup person too, so I decided to give it a try. I have modified the recipe a little bit but I will share the original version first and then add my modifications later:
- 130g pancetta
- 2-3 celery sticks
- 300g waxy potatoes (Charlotte) finely chopped
- 500 ml semi-skimmed milk
- 500 ml fish stock
- 1 x 390 g pack fish pie mix
- 2 tbsp fresh chives, chopped
- crusty bread to serve (optional)
- Heat a large nonstick saucepan and dry-fry the pancetta for 5 minutes, until crispy and golden. Add celery and potatoes and cook for a further 5 minutes.
- Pour in the milk and fish stock. Bring to the boil and simmer for 5 minutes. Stir in the fish mix and leave to bubble for 5 minutes until cooked through.
- Divide the chowder between four bowls and scatter over the chopped chives. Serve with some crusty bread.
It should not take more than 30 minutes to make.
- For the dairy-free option I used one 400 ml coconut milk and added extra water.
- Instead of chives I chopped three spring onions; added to the soup the white parts before finishing the cooking and then the green parts at the very end. I used slightly more vegetables too.
- Because we like the soups a bit thicker I used about a table spoon of white flour mixed with water and poured into the chowder before finishing.
The image is only for the illustration. The different kinds of fish in the fish-pie mix and the celery will make it more colorful.
I can say that this chowder is very tasty, simple to make and it smells fantastic when being cooked.