Smoked Wild Alaska Salmon & Pacific Cod Chowder
• 25g (1oz) butter
• 1 onion, finely chopped
• 1 large leek, thinly sliced
• 450g (1lb) potatoes, peeled and cut into small chunks
• 600ml (1pt) vegetable or chicken stock
• 1 tbsp dill, chopped
• 1 tbsp parsley, chopped
• 300g (10oz) wild Pacific cod fillet, skinned and cut into chunks
• 150g (6oz) smoked wild Alaska salmon, snipped into pieces
• 2 tbsp cornflour
• 300ml (½ pt) milk
• Salt and freshly ground black pepper
Melt the butter in a large saucepan and gently fry the onion and leek over a medium heat for 2 or 3 minutes, until softened, but not browned.
Add the potatoes and stock. Bring up to the boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are just tender.
Add the herbs to the saucepan with the chunks of cod and smoked salmon. Continue to simmer gently for 3 or 4 minutes.
Blend the cornflour with 2 or 3 tablespoons of the milk, then stir this into the saucepan with the rest of the milk. Heat, stirring gently, until the soup thickens and is piping hot. Season to taste, then ladle into warm bowls.
Cook’s tip: Add a handful of frozen peas or sweetcorn (or both) when you add the fish.