The Cottage Smallholder

Many fish chowder recipes require fish stock. Most people do not have it to hand and we are no exception. We created an instant fishy, smoky stock by lightly poaching the fish to create a base stock for this soup and adding marigold and a touch of picante pimenton. It took minutes and worked really well.
Fiona’s Smoked Fish Chowder recipe
Feeds 4 with seconds

Ingredients:
• 37 g (1 oz) butter
• 1 medium onion medium diced
• 464 g (1 lb of potatoes) medium diced
• 350 g of traditionally smoked uncooked cod (or haddock)
• 1/4 tsp picante pimenton (Spanish hot smoked paprika. We use a great one from Barts)
• 1 heaped tsp marigold powder
• Salt and pepper to taste
Garnish:
o 1/4 tsp cayenne pepper
o 100 ml (4 fl oz) single cream
o Generous handful of fresh chopped parsley

Method:
1. Heat the butter, in a large saucepan, over a low heat and add the onion and half of the potatoes.
2. Stir well to coat all the vegetables with the butter. Sweat for 15 minutes, with the lid on.
3. Meanwhile poach the fish in 800 ml of boiling water for a maximum of five minutes.
4. Remove fish with a slotted spoon, remove skin and flake with a fork. Carefully remove all bones and set the fish aside. The water should taste subtly fishy.

5. Add the marigold powder and picante pimenton.
6. When the onions and potatoes have softened add the fishy stock and simmer gently for 5-10 minutes (until the vegetables are soft). Cool a little and then liquidise and return to the saucepan.
7. Add the remainder of the potatoes and simmer until soft, stirring occasionally (approx 5 mins).
8. Finally add the flaked fish, the cream and a sprinkling of cayenne pepper to taste.
 
Danny topped the soup with a generous handful of his own fresh chopped parsley.
* As this soup uses smoked fish, adding salt may not be necessary. I added a sprinkle of salt and pepper to my bowl, Danny didn’t bother.