Start your dinner party with a sense of Mediterranean flair! Caramelized onion, garlic, celery, bird's-eye chili marry well with potatoes, cod fillets, peeled prawns and sweet corns in vegetable stock and cream, making this Mediterranean-inspired chowder slightly tangy, rich-flavored and creamy.
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Ingredients :
Serves 6
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1 tbsp olive oil
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1 tbsp butter
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1 large onion, peeled and finely sliced
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4 celery stalks, trimmed and thinly
sliced
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2 garlic cloves, peeled and crushed
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1 bird's-eye chili, deseeded and finely
chopped
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1 tbsp plain flour
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225g/8oz potatoes, peeled and diced
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600ml/1 pint fish or vegetable stock
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700g/1½lb whiting or cod fillet cut
into 2.5cm/1 inch cubes
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2 tbsp freshly chopped parsley
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125g/4oz large peeled prawns
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198g can sweet corn, drained
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salt and freshly ground black pepper
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150ml/¼ pint single cream
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1 tbsp freshly snipped chives
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warm, crusty bread, to serve
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Method :
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Heat the oil and butter together in a
large saucepan, add the onion, celery and garlic and cook gently for
2-3 minutes until softened. Add the chili and stir in the flour. Cook,
stirring, for a further minute.
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Add the potatoes to the saucepan with the
stock. Bring to the boil, cover and simmer for 10 minutes. Add the fish
cubes to the saucepan with the chopped parsley and cook for a further
5-10 minutes, or until the fish and potatoes are just tender.
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Stir in the peeled prawns and sweet corn
and season to taste with salt and pepper. Pour in the cream and adjust
the seasoning, if necessary.
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Scatter the snipped chives over the top
of the chowder. Ladle into six large bowls and serve immediately with
plenty of warm crusty bread.
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