Fish Chowder

By Dixie Elliott

Fish Chowder
Traditionally made with clams, this chowder - or thickened soup - uses a mix of boneless fish fillets and cockles. Packed full of celery, carrots and potatoes it's a delicious way to add plenty of vegetables to your diet.

 

Serves 4

20g butter

1 tbsp olive oil

1 
brown onion, 
finely chopped

2 
sticks celery, 
finely diced

1 large carrot, finely diced

2 
large potatoes, 
peeled, diced

1/4 cup plain flour

1 cup fish stock

4 cups water

1 
lemon, finely grated rind and 2 tbsp juice

3
50g thick white boneless fish fillets, cut into 3cm pieces or salmon fillets

500g cleaned cockles

½
 cup small flat-leaf parsley leaves

small dinner rolls, to serve

butter, to serve

1 Heat butter and oil in a large deep saucepan over medium heat. When butter has melted, add onion, celery, carrot and potatoes. Stir until well combined. Cook for 8 minutes or until tender. Sprinkle flour over vegetables and stir until combined.

2 Pour stock, water and lemon juice slowly into pan, stirring constantly. Add lemon rind and simmer for 20-25 minutes or until vegetables are very tender.

3 Add fish and cockles, cover and simmer for 10 minutes 
or until fish is cooked and cockles open. Discard any unopened cockles.

4 Ladle into serving bowls and sprinkle 
with parsley leaves. Serve with small dinner rolls and butter.  

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