Coley Spring Chowder
- A drizzle of olive oil
- 1 onion, sliced
- 1 leek, sliced
- 50ml white wine (optional)
- 1 tbsp plain flour
- 500ml fish stock
- 400g coley fillet, skin removed and pin boned
- 1 corn on the cob
- 75g asparagus, halved
- 75g sugar snap peas
- 2 spring onions, sliced
- 300ml whole milk
- 50g baby spinach leaves
- Salt and pepper
- 1 lemon, sliced
1 Heat a drizzle of olive oil in a large saucepan. Add the onion and leek and sauté for 5 minutes.
2 Add the white wine and cook for one minute.
3 Add the flour, stir well and cook for one minute.
4 Add the fish stock and bring to a simmer. Add the coley and simmer for 5 minutes.
5 Remove the kernels from the corn on the cob and add with the asparagus, sugar snap peas, spring onion and milk. Cook for 3 minutes.
6 Add the spinach leaves and cook for 1 minute.
7 Check the coley is cooked through, season to taste with salt and pepper and spoon into warmed serving bowls. Garnish with sliced lemon.
CHEF’S TIP This is a great base chowder recipe. Swap coley for cod or salmon and garnish with chopped smoked salmon for a change.