Fish chowder with Asian flavours

fish chowder with Asian flavours

Hello hello hello! And sorry for not publishing for a little while. The reason was very simple: partly I have eaten out a lot (hence ZERO cooking) and partly I have been bogged down with marking (this is the exam season and I’m a teacher…) which meant I have had very little time to experiment in the kitchen or to assemble anything more complicated than scrambled eggs or salads. I don’t think you would have been impressed if I had blogged what I have been eating for the past ten days. Trust me.  But I’ve finished marking now soooooooo………. back to cooking! And quick! I am getting fed up with opening my fridge and grabbing the first thing I can lay my hands on. Plus Candi is in Ecuador at the moment leaving me in charge! I can’t let her down… :-) Enough rambling on…..The recipe I’m blogging tonight comes from Nigella Lawson. I have made it several times. It’s ever so quick but really tasty. PLUS it is healthy too. After the latest calories ridden recipes I thought that we had to atone.

INGREDIENTS (for 4 people)

  • 750ml vegetable stock
  • 500g  potatoes , peeled and cut into 5mm cubes
  • 100g baby leeks, cut into 1cm slices
  • 125g baby corn, cut into 5mm slices
  • 2 bay leaves
  • 1 teaspoon ground mace
  • 1 x 400ml can coconut milk
  • 600g skinless smoked cod fillets, cut into 2.5cm cubes (I have used fresh cod before and it was equally as good)
  • 60ml lime juice
  • 250g small or medium frozen prawns
  • 300g canned sweetcorn, drained
  • 1 teaspoon salt 
  • 1 long red chilli, deseeded and finely chopped
  • 20g fresh coriander, finely chopped

PREPARATION

  • Bring the stock to the boil in a medium-sized pan. Cook the chopped potatoes, leeks and baby corn in the stock with the bay leaves and mace for about 10 minutes or until tender.
  • Add the coconut milk, chopped smoked fish and the lime juice. Bring the pan back to the boil and let it simmer for a minute or so.
  • Tip in the prawns and sweetcorn and once again let it come back to the boil to heat them through. Season with the salt and then serve.
  • Decorate each bowl with some chopped chilli and coriander.
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    1 Response to “Fish chowder with Asian flavours”


    • Bentornata Lucina! Ti sei fatta attendere …….. e perdonare.
      Una ricetta cosi’ azzittisce i malumori di un’ estate che non vuole fare capolino. Non ho mai provato a cucinare con il latte di cocco, ammetto la mia ignoranza, sono curiosa pero’ di sperimentare e allargare gli orizzonti. L’ accoppiata con il pesce e’ geniale.
      Mi auguro che questa profumata brezza orientale scalzi le nubi cariche di pioggia.

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