Annabel’s Scrummy Fish Chowder

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1 carrot
1tsp dill
80g garden peas
40g Italian hard cheese
1 leek
400g potatoes
1 vegetable stock cube
2 x 100g unsmoked basa fillets


  1. Top, tail peel and dice the carrot. Wash the leek carefully to remove any grit from between the leaves, then top, tail and slice finely
  2. Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of vegetable oil over a medium heat. Once hot, add the diced carrot and sliced leek with a pinch of salt and cook for 2 min. Reduce the heat to low and cook, covered, for 5-7 min further or until softened
  3. Meanwhile, boil a kettle. Peel and dice the potatoes. Dissolve the vegetable stock cube in 450ml boiled water
  4. Once the vegetables have softened, add the diced potatoes and vegetable stock and bring to the boil over a high heat. Once boiling, reduce the heat to medium-low and cook, covered, for 8-10 min or until the potatoes are almost fork tender
  5. Meanwhile, chop the dill finely. Grate the Italian hard cheese. Cut the basa fillets into large, bite-size pieces
  6. Once the potatoes are almost fork tender, add the garden peas and cook, covered, for 3 min. Add the chopped basa to the pan and cook for 3-4 min or until cooked through
  7. Once done, remove the pan from the heat and add the grated cheese, chopped dill and 150ml milk. Season with a generous pinch of salt and pepper and give everything a gentle mix up – this is your scrummy fish chowder
  8. Serve the scrummy fish chowder in bowls. Enjoy!


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