fish chowder

serves 4-6

Ingredients

25g butter

2 leeks, thinly sliced

2 tsp olive oil

500g sebago potatoes, peeled, cut into small pieces

1L chicken style liquid stock

1/2 cup coconut cream or thickened cream, plus extra for serving

2 tbs plain flour

1 cup frozen peas, corn and capsicum mix

100g hard tofu

1 cup green beans (frozen)

4 tsp fresh tarragon, chopped, plus extra to serve

White pepper, to taste

2 x 150g flaked whiting fish fillets fillets

Method

1. Heat butter and olive oil in a large saucepan over medium-high heat.
2. Add leeks. Cook, stirring,  until softened. 
3. Add potatoes. Cook, stirring often, for 5-10 minutes.
4. Sprinkle flour over the cooked leek and potato mixture. Stir for 2 minutes. 
5. Slowly add the stock. 
6. Add 2 tsp of the fresh tarragon and parsley
7. Simmer, partially covered, for 15 minutes. Add the cream. 
8. Season with white pepper. Stir through another 2 tsp chopped fresh tarragon and parsley.
9. Roughly cut fillets and cook just before serving in the soupo
10. Serve with crusty bread and sprinkle with fresh tarragon leaves.