Prep 15 mins
Cook 45 mins
I wanted some fish chowder utilising the fish I buy regularly, Basa, it's economical. I also wanted to use something other than white potato. I used swede/rutabaga. I think the variations here could include adding 1/2 cup frozen corn kernels or peas. Add these in with the veges at the beginning to ensure they are thorougly cooked. You can omit the bacon if you wish.
- 500 g basa fillets, cut in 1 inch pieces
- 1 kg swede, cut in 1/2 inch cubes
- 1 carrot, diced
- 3 onions, cut in half and sliced thinly
- 1 1⁄2 teaspoons ground thyme
- 2 teaspoons dried parsley
- 2 teaspoons apple cider vinegar
- 250 g bacon, diced
- 500 ml milk
- 500 ml heavy cream
- 125 g butter
- 125 g plain flour
- Place swede, carrot, onion, spices & enough water to cover in a large pot.
- Bring to a boil. Cook until swede & carrot are just done.
- Meanwhile cook the bacon in a fry pan until all fat is rendered and bacon is crispy. Remove bacon & set aside.
- Add butter to bacon drippings, once butter is melted add in flour and wisk, cooking for 1 minute. Set this roux aside.
- Once vegetables are just done add roux into pot on medium-high heat stirring until thickened.
- Add in fish and half the bacon, lower heat to a gentle simmer for 5 mins or until fish is done.
- Add in cream, milk. Stir and gently bring to a simmer.
- Season with salt in pepper to taste.
- Garnish with remaining bacon.
- Prep & Cooking times are approximate. I serve with a cheesy drop style biscuit that I developed to be similar to the Cheddar Bay ones from Red Lobster. Keep an eye out for it in my other recipes. (Yes there are heaps of copy cat's but I couldn't find one that doesn't use bisquik).