Fish chowder recipe
Generously serves 3 (EE 2.5 syns) to 4 (EE 2 syns)
Leek, finely sliced
2 lg potatoes, peeled and cut into small cubes
1 litre fish stock
Zest of a lemon (optional)
300ml semi-skimmed milk (7.5 syns)
Lg tin sweetcorn, drained
Pack of fish pie mix (mine was 390g)
Chives or garlic tops, finely snipped
Sweat the leek and potato with frylight in a pan for a few minutes and then add the fish stock and lemon zest. Simmer for around 15 minutes until the potatoes are soft and then remove half of the leeks and potatoes and set aside.
Blend the remaining soup mixture in the pan and then add the drained sweetcorn, the fish and the reserved potatoes and leeks. Gently simmer for around 10 minutes of so until the fish is cooked through. Add the milk and gently heat through but don't boil. Stir through half the herbs and serve with the other half sprinkled on top.