This week all I’ve heard about is friends going fishing and catching fish! whilst all I’ve been doing is working. Not fair, but what goes around must come around.
So this week I’ve written a recipe for smoked fish chowder. Perfect for the colder nights and for those whom are lucky enough to have some spare smoked snapper. This recipe is adapted from Hammerheads restaurant recipe, when I was the head chef many moons ago, 2001!!!
Whilst this recipe uses smoked snapper you can really use any smoked fish.
- 2 white onions, peeled and diced
- 2 carrots, peeled and diced
- 2 cloves garlic, peel and crushed
- 1/4 celery, leafs removed and diced
- 1 tbsp curry powder
- 1 tsp smoked paprika
- 100gm unsalted butter
- 3 medium potatoes, peeled and diced
- 1.5 litres fish stock
- 500ml cream
- Whole smoked fish, removed of meat and bones.
- Salt and ground white pepper
You can boost the seafood flavour with a punnet of clam meat or kina
In a large pot, add in the butter and slowly sweat the the onions, carrots, garlic and celery. Add in the curry powder and smoked paprika. Add in the flour and cook out on a medium heat for 5 minutes.
Heat the fishstock with the frames from the smoked fish for 10 minutes before straining. Slowly add to the smoked stock to the flour roux. A bit at a time before it all is added.
Add in the potatoes and bring back up to the boil.
Add in the smoked fish and kina or clam meat at this point and continue to simmer for 30 minutes. Add in the cream before checking the seasoning
Serve in large bowls with toasted sourdough, buttered and seasoned with a touch of smoked salt.