Recipe | Quick and Easy Fish Chowder

This is something I cooked after getting home from the gym and realised I didn't have much in the cupboards. This definitely isn't a prime example of post-gym cuisine, but it is perfect for a rainy, freezing evening in Scotland and the evening was just that!

What you'll need for 2 portions:

1tbsp Olive Oil
1tbsp flour
280ml of Fish Stock (or water).
300ml Cream
2 tbsp Sour Cream
A good glug of White Wine
1 clove of garlic (I used smoked but normal will do)
2 diced shallots
Tsp of tarragon (preferably fresh but I used dried)
200g of cooked shellfish (mussels, clams, scallops, prawns - I usually buy the mixed bags which has a bit of everything)
200g of white fish (haddock or cod for example)
Sprinkling of coriander
Salt and Pepper to taste

Method

In a medium saucepan heat the oil on a medium heat and soften the garlic and shallots. Add the white wine and allow to reduce to about half.  Then, stir in the flour and a pinch of salt and cook for a minute or so. 

Gradually add the stock and milk, stirring to make sure there are no naughty lumps!

Break the fish into bite size pieces and add to the pot, leave to simmer for 3-4 minutes. 

Then, add in the shellfish, cream, sour cream and tarragon. Once it has boiled remove from the heat and serve with crusty rolls smothered in butter and give the dish a sprinkling of coriander for freshness. 

*Bonus Ingredients.

Bacon works wonders chucked into this mix - fry it at the start with the garlic and shallots to make the most of its flavour!

Spring Onion added in just after the shellfish gives a nice crunch and freshness to the dish - not a necessary requirement. I just love them!