|A mere £3.75 for all 4 fish fillets. :-)|
Atypically for me I didn't then embark on a 2 hour research project comparing the relative merits of each and every recipe on the interwebs but I adapted this one from the BBC good food website and made it even easier and chunkier.
Chunky Fish Chowder
2 sticks celery - diced
1 leek - sliced then the rounds sliced in half
500g spuds - diced small as I didn't bother peeling them. I used waxy spuds as that's what I had and what I prefer
1 litre fish (or use veg) stock
|Skinning salmon is easy, cod - not so much!|
1 tsp cornflour
2 salmon fillets (my pack was 260g) - skinned and cut into chunks
2 cod fillets (my pack was 220g) - skinned and cut into chunks
300ml full fat milk
150g sweetcorn - defrost if frozen
2 heaped tbsp Greek yoghurt
Soften the celery and leeks in the EVOO for 5ish mins while chopping the spuds.
Add the spuds, stock and lemon zest. Bring to the boil then reduce to a simmer.
Once the potatoes are soft (up to 15 mins) use a masher and crush them into the soup a bit. How much is up to you. It saves getting the FP out though!
Add the milk and sweetcorn and warm up.
Add the fish and cook gently for a few minutes until done. Don't boil or the fish will fall apart.
Serve - I put a little more lemon zest on mine. The original recipe suggests chives but I didn't have any.
As I'd used reduced fish it was a cheap dish for me to make and I just used veg that was to hand, so no need to shop especially for this dish.