Hot Chilli Chowder
Hot Chilli Chowder
Rated 5.0 stars by 1 users
Category
Smoked Haddock
Cuisine
Soup
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Guaranteed to warm you up
Ingredients
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2 tablespoons olive oil
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250g (9 oz) chopped onion
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1 eating apple, peeled, cored and sliced
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1 teaspoon of chilli flakes (or more to taste!)
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1 tablespoon of tomato purée
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450ml (1 pint) fish or chicken stock
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2 x 400g cans chopped tomatoes
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150ml double cream
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190g (7 oz) skinless smoked haddock
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190g (7 oz) flaky roast smoked salmon
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Salt and freshly ground black pepper
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Garlic bread, to serve
Directions
Heat the olive oil in a saucepan and gently sauté the onion and apple for about 10 minutes until soft.
Stir in the chilli flakes and tomato purée, and cook for 2 minutes.
Add the stock and canned tomatoes and bring slowly up to the boil.
Take off the heat and blend in a food processor or liquidiser.
Return to the saucepan and add the cream.
Taste, adjust the seasoning and reheat.
Meanwhile, cut the haddock in 2 cm (&3frac4; inch) pieces and flake the salmon.
Add the fish to the hot soup.
Give a gentle stir, put the lid on, take off the heat and leave the fish to cook and infuse for 10 minutes.
Reheat gently to serve with hot garlic bread.