Contact Author
Unknown
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

 
  • Peel and roughly cut all vegetables.  
  • Cut the potatoes into large chunks so they do not disintegrate on cooking.
  • Heat oil in large pan and, with exception of the potatoes, cover and ‘sweat’ all vegetables over low heat for 20 minutes until beginning to soften stirring frequently.  
  • Add cannelleni beans including juice, potatoes, stock cubes, bay leaves, salt and pepper and enough water to just cover vegetables.  
  • Simmer for further 30 minutes.  
  • The potatoes and beans should help to thicken the chowder.   
  • Cut fish into 1″ x 1″ cubes add to saucepan with dill and continue simmering for 5 mins or until fish is cooked through.  
  • Stir in cream or milk and simmer gently for further 5 mins but do not boil! Leave to stand for 15 minutes with lid on.  
  • Take out bay leaves.  
  • Serve with hot crusty French bread.

Acknowledgements

Recipe Courtesy of Wendi Sabri