Potato and Fish Chowder HT SP
West Indian 55mins
Fish Vegetable Vegetables Soup Gluten Wheat Free Eggless Caribbean West Indies North America
tbsp Olive Oil
1 Onion, coarsely chopped
350g/12oz Sweet Potato, cut into 2.5cm/1 inch cubes
1 Carrot, chopped
1.1L/40fl.oz. Fresh Fish Stock
175g/6oz firm White Fish Fillets, cut into bite-size pieces
1 teasp freshly chopped Oregano
1/2 teasp freshly grated Nutmeg
120ml/4fl.oz. Single Cream
chopped coriander to garnish
Heat the oil in medium saucepan, add the onion and sauté until softened.
Add the potato and carrot and cook, stirring, for 2 minutes then add the stock,
bring to a boil, cover and simmer gently for 20 minutes or until the potato is
Allow the soup to cool a little then transfer to a blender or food processor and
process until smooth.
Return the mixture to the pan, add the fish, oregano and nutmeg. Bring to a boil
then reduce the heat, cover and simmer for 5 minutes or until fish is
Stir in the cream and continue to simmer, stirring all the time, until soup is
heated through. Do not boil.
To serve - transfer to warmed soup bowls/plats and sprinkle with the chopped
coriander. Serve hot.
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