Very long time back I remember very well when I took my first sip of fish chowder from fish & co., I was immediately awe-strucked!!
That very moment I decided I should attempt this recipe. Here's how I did it, yes tweaked to my liking:
- Ingredients
- 1 tbsp vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp plain flour
- 600ml fish stock, made from 1 fish stock cube
- 225g potatoes, peeled and halved
- 300ml full cream milk
- 500g fish, chopped (you can use any fish like salmon, halibut. I used barramundi fish)
- 4 tbsp cream (I used cheddar cheese to ticken the soup instead)
- 250g vegetables (I used a mixture of broccoli, mushroom and carrots)
- small bunch coriander, chopped
- 1 tsp mixed herbs (mix of oregano, rosemary and thyme)
- black pepper and salt to taste
Method
- Heat the oil in a large saucepan over a medium heat, then add the onion and garlic. Cook for 5 mins until the onion is soft. Stir in the flour, then cook for a further 2 mins.
- Pour in the fish stock and bring it up to a gentle simmer. Add the fish, potatoes and carrots in and simmer for 10-12 mins covered until the fish and vegetables are cooked through.
- Add the broccoli, mushroom, mixed herbs and season with salt and pepper. Then stir in the milk gently on low heat simmer for 5 mins covered.
- Finally add the cream or cheese to ticken the soup and then simmer for 1-2 mins more. Check the seasoning. Sprinkle with the parsley and serve with some bread.
