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Fish Chowder with Dill Oil

A light, fragrant, incredibly tasty fish soup that is even lovelier with a few blobs of dill oil floating greenly on the surface

My recipe is:

  • Deliciously fishy

Why should your recipe win?
Because it's the best fish soup ever, he answered modestly.

  • Total time: 3 hours in all prep + 90 minutes cooking

Serves: 6


  • Dill oil:-
    20g fresh dill
    4 tbsps light olive oil

    400g raw unpeeled prawns
    Light olive oil
    400g mixed chowder fish – cod, salmon, haddock, in 2.5cm dice
    200g carrots, scrubbed and chopped
    200g onions, peeled and chopped
    2 tbspns tomato puree
    ½ tsp fennel seeds
    ½ tsp dill seeds
    1 tbsp dried tarragon
    1 tbsp coriander powder
    50g butter
    50g flour
    170mls double cream


  1. Whizz the fresh dill in a liquidiser with the light olive oil until smooth and leave for at least 3 hours. Then sieve it, and store in a jar Rub the fish all over in the coriander, put back in the fridge Preheat the oven to 220C. Place the prawns in a baking tray with a sprinkle of olive oil, and bake for 10 minutes Put the roasted prawns in a large saucepan or wok with the carrots, onions, tomato puree, tarragon, dill and fennel seeds, and 2 litres of water. Bring to the boil, and turn down

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