Head to the fish markets for fresh ingredients like thick white boneless fish fillets or salmon fillets and cockles to make this Fish Chowder with loads of healthy vegetables.
Fish Chowder Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
Add fish and cockles, cover and simmer for 10 minutes or until fish is cooked and cockles open. Discard any unopened cockles.
Ladle into serving bowls and sprinkle with parsley leaves. Serve with small dinner rolls and butter.
