Fish And Corn Chowder
Classic fish chowder is a staple of the winter kitchen, and it’s not hard to see why. Creamy fresh corn and starchy Desiree potatoes are perfect with our wild rock ling that simply melts in your mouth. Pick up a crunchy baguette to go full-French on this dish!
300 grams wild caught rock ling
300 grams Desiree potatoes
1 spring onions
1 corn cobs
1 cloves garlic
1 tsp vegetable stock powder
350 ml water
150 ml light cooking cream
extra virgin olive oil
salt & pepper
1. Heat oil in a large saucepan over low heat. Add onion, whites of spring onion, carrots, and garlic. Cook, stirring until soft. Add potatoes, corn, water, stock powder, and cream. Bring to the boil.
2. Turn heat to low and simmer, covered for about 15 minutes, or until potato is tender and starting to fall apart. Add fish and simmer, covered for another 5 minutes, or until fish is cooked. Season with salt & pepper.
3. Serve chowder garnished with remaining greens of spring onion.