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:

Ingredients: 

• 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)

Method:

1. 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.
2. 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.
3. 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.

My modifications: 

• 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.

Fish Chowder

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.

Bon appetit!