Fish Chowder

Tue, 14 November 2017

Serves: 4 people                                                               

Prep time: 20 mins

 

Ingredients:

2 chorizo sausages, chopped

2 onions, chopped

2 sticks celery, chopped

2 cloves garlic, crushed

2 anchovies, chopped

800ml Fish stock

400g passata or crushed tomatoes

1 handful parsley, chopped

400g potatoes, peeled and chopped 1cm square

1 courgette, sliced & quartered

Pinch saffron, dissolved

Pepper and salt

20 cherry tomatoes, halved

600g mixed fish, including smoked and shellfish

Zest & juice 1 lemon

A few shots Tabasco (optional)

Small handful samphire (optional)

 

Method:

1. Place the potatoes in a steamer to cook for 8 mins.

2. Cook off the chorizo for 3-4 mins in a pot, remove and set aside.

3. Heat 1 tbsp. olive oil in the pot, cook the onions, celery and garlic for 3-4 mins.

4. Add back in the chorizo and anchovies, add in the stock, parsley, courgette and the passata and simmer for 5 mins, season.

5. Add in the fish, potatoes and cherry tomatoes, simmer for a further 5 mins.

6. Serve warm in bowls, topped with lemon zest and juice.  Add samphire or Tabasco to taste.