Fish
Fish Chowder
This quick-fix fish chowder makes use of hot-smoked salmon for deep flavour in a flash. Velvety and creamy with sweet pops of corn and a dill-spiked bacon topping, this is soul-warming fare for cooler nights.
Fish
This quick-fix fish chowder makes use of hot-smoked salmon for deep flavour in a flash. Velvety and creamy with sweet pops of corn and a dill-spiked bacon topping, this is soul-warming fare for cooler nights.
Roughly chop bacon. Thinly slice spring onions. Cut carrots and potatoes into 3cm pieces. Pick dill fronds from their stems, reserving the stems and fronds for later.
Heat oil in a large saucepan over medium heat. Add bacon and cook, stirring frequently, for 5 minutes or slightly caramelised. Remove from saucepan using a slotted spoon and set aside.
Add butter to saucepan and stir until melted. Add spring onion, dill stems, carrot and potato and cook, stirring, for 5 minutes or until vegetables are slightly browned.
Add 500ml (2 cups) water and stock cube to saucepan and bring to the boil. reduce heat to low and simmer for 20 minutes until potato is tender.
Break fish into pieces, discarding the skin. Drain corn. Add fish and corn to chowder with cream. Bring to a simmer and cook for 5 minutes or until warmed through. Remove dill stems and discard. Season well with salt and pepper.
Stir Worcestershire sauce through chowder. Zest lemon and cut into wedges. Finely chop dill fronds. Add zest and fronds to bacon and mix to combine. Ladle chowder into bowls and top with bacon mixture. Serve with lemon wedges
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami