Christmas creamy Seafood Chowder
Ingredients
- 50 g butter
- 1 onion diced
- 1 leek trimmed and diced
- 1 carrot diced
- 1 potato cubed
- 100 g mushroom sliced
- 100 g smoked salmon chopped
- 50 ml dry white wine
- 150 ml pouring cream
- 1 tbsp fresh sage plus extra for serving
- 400 g mixed fresh fish pieces diced such as cod, haddock, hake and salmon
- Salt and black pepper
Method
- Heat a large saucepan over a medium heat.
- Add the butter or oil and add in the onion, leek, carrot, potato, mushroom and smoked salmon. Sauté for 2–3 minutes until softened.
- Pour the wine into the pan and the cream and sage.
- Bring to the boil and simmer for a minute or so until the potatoes are just softened.
- Then add the fish pieces, bring back to a simmer. Cover with a lid and simmer gently for a further 2–3 minutes depending on the size of the fish pieces or until the fish are cooked through. Remove from the heat. Check the seasoning.
- To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish into the centre of each bowl.
