Golden Fish Chowder

Name: Golden Fish Chowder
Ingredients: pinch of saffron threads; handful of coriander, stalks separated and leaves chopped; handful of coriander, stalks separated and leaves chopped; 1 bay leaf; 2 tbsp extra virgin olive oil or 1 oz / 30 g butter; 1 onion, peeled and chopped; 1 lb / 455 g potatoes, peeled and diced; 2 pt / 1.15 l fish stock; 1 lb / 455 g undyed smoked haddock fillet; 8 oz / 230 g cod fillet; freshly ground black pepper; 2 tbsp extra virgin olive oil or 1 oz / 30 g butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 tbsp extra virgin olive oil or 1 oz / 30 g butter

Soup
Gluten-free
Pescatarian

Method

Heat the oil or butter in a large saucepan or flameproof casserole, and gently cook the onion and potatoes, without browning, until the onion is transparent. Pour on the fish stock, add the saffron, coriander stalks and bay leaf, and simmer until the potatoes are soft. Remove the herbs. (At this stage, you can, if you want a thicker soup, mash some of the potatoes.)

Skin the fish fillet