Lighter fish chowder

Name: Lighter fish chowder
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps rapeseed oil; 3 slices prosciutto, trimmed of fat, cut into strips; 2 leeks, thinly sliced (about 320g trimmed weight); 2 plump garlic cloves, finely chopped; 3 thyme sprigs (preferably lemon thyme), plus extra leaves to garnish; 2 bay leaves; 600 milliliters hot vegetable stock from a good-quality cube or powder (we used Marigold bouillon); 1 pinch good of chilli flakes; 250 grams skinless salmon fillet; 250 grams skinless pollack or haddock fillets; 3 Tbsps half-fat crème fraîche; 1 serving snipped chives, to garnish; 650 grams floury potato such as Desiree or Maris Piper, unpeeled, scrubbed, sliced 5mm thick

Lighter fish chowder requires approximately 55 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 32g of protein, 51g of fat, and a total of 764 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have vegetable stock from a cube, chives, half-fat crème fraîche, and a few other ingredients on hand, you can make it. A few people really liked this main course. It is a good option if you're following a gluten free and pescatarian diet. Users who liked this recipe also liked Lighter New England Clam Chowder, Lighter New England Clam Chowder, and Lighter New England Clam Chowder, A Family.

Instructions

Heat 1 tbsp of the oil in a large, deep saut pan. Tip in the prosciutto and fry for 2 mins until crisp.

Ingredients you will need

Prosciutto

Cooking Oil

Equipment you will use

Frying Pan

Remove with a slotted spoon, letting any excess oil drain back into the pan. Set aside.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Add the rest of the oil and fry the leeks, garlic, thyme and bay for 2-3 mins until the leeks are starting to soften but keeping their colour.

Ingredients you will need

Garlic

Leek

Thyme

Cooking Oil

Add the potatoes and fry for 2 mins, turning occasionally.

Ingredients you will need

Potato

Pour in the stock with an extra 100ml boiling water and gently press the potatoes down so that they are just covered. Bring to the boil. Boil quite vigorously, uncovered, over a high heat for 10 mins until the potatoes are almost cooked. The liquid should have thickened very slightly. Scatter in the chilli flakes, some pepper and a pinch of salt.

Ingredients you will need

Red Pepper Flakes

Potato

Pepper

Stock

Water

Salt

Lower the heat to medium and lay the whole fish fillets on top of the potatoes. Season the fish with pepper and gently press down into the broth so that the fillets are only just submerged. Cover and simmer for about 5 mins or until the fish is almost cooked (timing will depend on the thickness of the fillets).

Ingredients you will need

Fish

Potato

Pepper

Broth

Remove from the heat and sit for another 5-10 mins, so that the fish can gently finish cooking.

Ingredients you will need

Fish

Remove the thyme and bay leaves. Still off the heat, spoon in the crme frache and gently swirl around in the broth until it looks creamy.

Ingredients you will need

Bay Leaves

Broth

Thyme

To serve, gently and briefly reheat. Divide the potatoes and fish (let the fish break into large pieces as you lift it out of the pan) into wide, shallow bowls. Spoon the broth around and scatter with chives, a few thyme leaves and the crisp prosciutto.

Ingredients you will need

Thyme

Prosciutto

Potato

Chives

Broth

Fish

Equipment you will use

Bowl

Frying Pan

Equipment

Frying Pan

Slotted Spoon

Bowl

Ingredients

Servings:

2Tbsps

rapeseed oil 3slices

prosciutto, trimmed of fat, cut into strips 2

leeks, thinly sliced (about 320g trimmed weight)2

plump garlic cloves, finely chopped 3

thyme sprigs (preferably lemon thyme), plus extra leaves to garnish 2

bay leaves 600milliliters

hot vegetable stock from a good-quality cube or powder (we used Marigold bouillon)1pinch

good of chilli flakes 250grams

skinless salmon fillet 250grams

skinless pollack or haddock fillets 3Tbsps

half-fat crème fraîche 1serving

snipped chives, to garnish 650grams

floury potato such as Desiree or Maris Piper, unpeeled, scrubbed, sliced 5mm thick

Recommended wine: Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc, Sparkling Rose

Fish Chowder works really well with Pinot Noir, Chardonnay, and Riesling. Fish stew, depending on the ingredients, can be paired with anything from a crisp white like sauvignon blanc to a sparkling rosé (especially for bouillabaisse) to an acidic red like pinot noir (especially for cioppino). One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.