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Salmon and fennel chowder
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This hearty soup has a gentle sweetness from the fennel and leeks. For a little smokiness, add a pinch of sweet smoked paprika when cooking the leek and potatoes.
1 tbsp olive oil
1 fennel bulb, thick outer layer removed, halved and cored
1 Essential leek, finely sliced
150g new potatoes, cut into slices 0.3cm thick
500ml fresh fish stock
2 x 130g salmon fillets, skin discarded, cut into 3cm cubes
1 Essential salad onion, finely sliced
½ lemon, juice
150ml Essential whole milk (or 2-3 tbsp single cream)
1. Heat ½ the oil in a large sauté pan or saucepan over a high heat. Set aside any fennel fronds, then slice the bulb as finely as you can. Add to the pan, frying over a high heat for 4-5 minutes until turning golden. Scoop out of the pan and set aside.
2. Lower the heat to medium, add the remaining ½ tbsp oil, the leek and potatoes. Sweat for 3 minutes, stirring occasionally, then tip in the stock and simmer gently for 10 minutes, until the potatoes are tender.
3. Add the salmon and salad onion to the pan, return the fennel and season. Cover and simmer gently for 3 minutes, until the fish is opaque and cooked through. Uncover and stir in the lemon juice, then the milk (or cream) and reheat. Serve scattered with the reserved fennel fronds and a grind of black pepper.
Typical values per serving:
This recipe was first published in November 2020.