Smoked Fish Chowder

Name: Smoked Fish Chowder
Yield: Serves 6
Cuisine: British
Ingredients: 1 carrot, peeled and finely diced; 500 ml fish stock; 3 medium potatoes, approximately 550 g, well scrubbed, peeled and cut into 2cm dice; Pinch of mace; 150 g unsmoked pancetta or bacon, cut into 1cm cubes; 20 g butter; 2 onions, finely diced; 1 small stick of celery, finely diced; 1 kg smoked pollock or haddock fillets, skinned and cut into large chunks; 4 tbsp finely chopped lovage, plus a little more for garnishing; Crusty bread; Salt and freshly ground black pepper; 2 very fresh ears of corn; 500 ml milk; 1 tsp groundnut oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

The peppery, slightly lemony flavour of lovage adds a certain bite to this creamy chowder. Try the leaves, combined with other salad greens, in a salad to go with roasted, grilled or barbecued fish too.

Ingredients

1 tsp groundnut oil
150 g unsmoked pancetta or bacon, cut into 1cm cubes
20

Europe
Americas
United Kingdom
United States
Soup
Mediterranean

Method

Warm the oil in a large pan over a medium heat and sauté the pancetta or bacon until it just begins to take on a little colour. Remove from the pan with a slotted spoon and reserve.

Add the butter to the same pan and, when it begins to foam, add the onions and sauté over a low heat until soft and translucent, about 15 minutes. Add the celery and carrot and sauté for a further 5 minutes.