fish chowder with potato croutons

Let’s get cooking!

• Step 1 of 2

  Cook your chowder

  Heat 1 tbsp of the oil in a large saucepan over a medium heat. Dice the onion then cut the leek lengthways and cut into thin strips, add to the pan with the lardons and fry for 10 – 12 minutes, stirring frequently.

  Sprinkle in the flour and cook for a further minute, stirring well, then add in the fish stock, allspice and paprika and bring to the boil. Peel and chop 300g of potatoes into chunks and add to the saucepan. Cover and simmer gently for 12 – 15 minutes, until the potatoes are tender. Add the milk and fish pie mix and simmer for a further 5 minutes until the fish pieces are cooked.

• Step 2 of 2

  Croutates!

  Meanwhile, peel and chop potatoes into 1cm dice, then add to pan of water, bring to the boil and simmer gently for 10 minutes. Drain, then blot dry on a paper towel.

  Heat 1 tbsp oil in a heavy based frying pan, add the potato dice and fry for 10 minutes, turning gently to cook evenly. Sprinkle in 1 tsp paprika, season and cook for a further two minutes.

  When the chowder is cooked, stir in the cream, season to taste and serve, topped with the potato croutons.