Roast potato and fish dairy free chowder
I’ve added pretty much all of my favourite fish to this stew. Chowder is a weird one, is it a soup, or a stew? I think roasting the fish gives it a really tasty flavour. Anyway, my stomach doesn’t like when I have dairy, it’s a firm NAY, but I wanted chowder, a lower calorie one too, so here we are, all the fish, all of it.
You could use other herbs here, dill is a non negotiable but feel free to switch our chives for very finely sliced spring onion or a sprinkle of parsley.
I was eyeing up the trout in the fish shop so feel free to pop it in here in replace of the salmon. I think for this, you just need to make sure all the chunks of fish are the same size so they cook evenly. Nope, it’s not traditional to roast potatoes and fish for chowder but I’m not here to do what everyone wants me to do and I will not start with what I want to eat. It also adds the tastiest flavour.
Anchovies, if you really think you don’t like them, leave them out.
I’ve added pretty much all of my favourite fish to this stew. Chowder is a weird one, is it a soup, or a stew? I think roasting the fish gives it a really tasty flavour
2tbsp olive oil
500g baby potatoes, halved
250g Naturally smoked haddock, skinless
250 Salmon darne, skinless
250g monkfish
150g craw claws
2 anchovy fillets
2 banana shallot, finely chopped
2 garlic cloves, finely chopped
2 celery sticks, thinly sliced
1 litre almond milk
250ml chicken stock
Large handful dill
Small bunch Chives, finely sliced
Heat your oven to 180c. Drizzle a tablespoon of oil onto your potatoes, haddock, salmon and monkfish on a roasting tray, toss to coat, season with salt, pepper and the lemon zest.
Roast for 20 minutes. Remove the fish and roast for another 20 minutes, tossing the potatoes in the pan juices before popping it back in.
While they’re doing their thing, pop a heavy based pot on a medium heat on the hob. Add the remaining tablespoon of oil, give it a minute to heat up. Add the anchovy, shallot, garlic, celery and potatoes. Sauté for 10 minutes. It’ll have softened and picked up a little colour, don’t forget to add some salt at the start of this process, it’ll definitely help to break down and soften the onions. Why? The salt draws out moisture, meaning they’ll cook faster when in contact with the pan.
Stir through the flour and then, gradually pour in the almond milk and stock. Take your time here, make sure the start is mixed through especially. Simmer this for 10 minutes, it’ll reduce a bit. Blend, hold back some of the celery before you blend if you fancy some chunkier bits.
Stir through the fish and potatoes, it’ll break up a little as you go, great, that’s what you want, but don’t break it up too much, chunks are great. Serve in bowls, scrape the crab meat off the claws and scatter on top, add tonnes of dill and chives. An extra bit of black pepper would be mighty fine here too.
