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Barbismoked™ Smoky Fish Chowder

Ingredients

  • 1 – 1 1/2 bulbs Barbismoked™  SmokedGarlic™   with Rosemary and Thyme   –  crushed
  • 800 – 900 g cod, haddock or meaty white fish skinned and cubed
  • 2 x 400 g tins cannellini, haricot, butter or flageolet beans
  • 6 medium carrots
  • 4 sticks celery
  • 2 medium onions
  • 2 green peppers
  • 2 medium leeks
  • 1 kg potatoes
  • 600 g green dwarf or French beans
  • 2 vegetable or fish stock cubes
  • Vegetable oil
  • 1 tsp Celery Salt
  • 3 tsp Dried dill
  • 1 tbs Fresh thyme
  • Black pepper to taste
  • Single cream (optional)

Method

 
  • Chop and gently fry all vegetables excluding potatoes, green beans and garlic, in a little oil for 15 minutes.  
  • Add potatoes and garlic and a little more oil and fry for a further 5 minutes.  
  • Add tinned beans, including liquid, stock cubes, celery salt and add pepper to taste and enough water to cover vegetables by 1 cm.  
  • Gently simmer for 40 minutes.
  • Add fish and cook for further 10 minutes.
  • Turn of heat stir in dill and thyme leave to stand for 10 minutes.
  • Meanwhile cook green beans. Serve in large soup bowls with green beans on the side.
  • Drizzle a tablespoon of cream into each bowl if desired.
  • Serve with warm French bread.

Acknowledgements

Recipe Courtesy of Wendi Sabri