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smoky fish and fennel chowder

25g butter
1 medium onion, finely sliced
1 head of fennel, finely sliced (reserve frondy bits for garnish)
1/2 tsp turmeric
1 bay leaf
225g potato peeled (if you must) and diced small
juice and grated rind of 1/2 lemon
225g smoked fish (cod or haddock)
1 rounded tbsp dijon mustard
1 tsp fennel seeds
425ml milk
150ml water or dry white wine
1 dessertspoon plain flour
2 tbsp greek yoghurt
salt and black pepper

garnish with fennel fronds, or chopped parsley

melt butter, cook onion, fennel, fennel seeds, turmeric and bay leaf gently for 10 mins in a covered saucepan.  Add potato, mustard and lemon rind, cook for 2 mins. Lay fish on top of veg, pour on milk and water/wine. Bring to boil, then simmer gently, covered, for further 10 mins. Remove pan from heat.

remove and flake fish into a separate bowl. Mix flour and yoghurt to a paste and stir into soup, with lemon juice. Season carefully.  Bring back to boil, stirring continuously.  Serve garnished with chopped parsley or fennel fronds.

note that the book doesn't say what to do with the fish - it remains (presumably) in its separate bowl; I'd bung it back in myself

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posted by ramtops on 06 Mar 06 - 4289 views

ramtops

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Soup and Beyond: Soups, Beans and Other Things