My Favourite Fish Chowder

Sep 30, 2020

Recipe Ingredients

1 tablespoon olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 parsnips, finely chopped
4 slices of lean prosciutto
800ml–1 litre (3.–4 cups) good fish stock
200g (7oz) chunky white fish fillets, cubed
200g (7oz) undyed smocked haddock, cubed
200g (7oz) can sweetcorn, drained
100g (⅓ cup) low-fat Greek yogurt
2 tablespoons chopped chives
sea salt and black pepper

I use frozen fish for this, popped straight from the freezer into the simmering soup. I adore smoked haddock but it works brilliantly with cod and jumbo prawns too.

Method:

Heat the olive oil in a large saucepan over a medium heat and sweat the onions, carrots, celery and parsnips until tender, about 10 minutes.
Meanwhile, heat a dry frying pan over medium heat. Add the prosciutto slices and fry until crispy. Lay on some kitchen paper to drain.
Add the stock to the veggie pan and bring to the boil. Turn down the heat and add the fish, simmering gently for 3–5 minutes until cooked through.
Stir through the sweetcorn and Greek yogurt and season to taste.
Ladle into bowls and top each portion with chives and crispy prosciutto pieces.