Fish and Vegetable Chowder
Photography Manja Wachsmuth.
Use a firm white fish so it doesn’t fall apart during cooking. Throw in a few raw prawns for a posher version.
Serves: 4
INGREDIENTS
Fish
4 cups milk
750 grams firm white fish, (I used monkfish, cut into large bite-sized pieces)
6 large sage leaves or two bay leaves
sea salt and ground pepper
Base
2 tablespoons olive oil
1 large leek, thinly sliced
1 large carrot, diced
500 gram agria potatoes, peeled and diced
2 tablespoons plain flour
2 teaspoons each ground ginger and mild curry powder
1 teaspoon ground turmeric
¼ teaspoon chilli flakes or more to taste
3 cloves garlic, crushed handful chopped parsley
METHOD
Put the milk, fish and sage or bay leaves in a saucepan and season generously. Bring to the boil, then cover and set aside off the heat for 15 minutes for the fish to cook through.
Heat the oil in a large saucepan and cook the leek, carrot and the potatoes with a good pinch of salt for 10 minutes, stirring occasionally. Add the flour, spices and garlic and cook for 2 minutes, adding a splash of water if the pan is too dry.
Strain a third of the milk over the vegetables and stir together. Strain over the remaining milk, setting the fish aside. Remove the sage leaves and discard. Bring the soup to the boil and simmer partially covered for 10 minutes.
To serve: Add the fish and parsley to the soup and ladle into bowls. Serve with hot crusty bread. Serves 4.
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