As soups go, I wouldn’t say that fish soup is at the top of my list, but I think they’ve just got a bad rep, I want to change that and this chowder really puts that theory to the test. I guess I started hating the fish soup thing because it smells terrible, at collage- boiling the fish bones and skin to make stock would often leave me feeling fait- it’s a pretty terrible smell (actually animal bones are worse). But I was out at a restaurant and trying to be healthy and bit the bullet and ordered a chowder and I was not disappointed at all, in fact if I was at school, I would have gone for seconds 100 times round, which I did not expect.
When I was looking at recipes for this to try and see how I make it different but also just as good they all seemed very the same, like something your nan would cook- now don’t get me wrong I love what my nan cooks, but over cooked veg and heavily buttered bread isn’t exactly my style anymore, not that mine would be hers- so we equal each other out (by eating our own food).
For this post I am working with Alaskan seafood, promoting pollock so I’ve just added that one fish to this soup, whereas normally it would have way more fishy things in it, so I replaced it with more veg- because is there such thing as too much veg.
So this milking looking mess started to take place and I couldn’t help but feel a little proud that I could create an ugly delicious dish (where is my Netflix show pls and thank you) it looks terrible, but I would have this every lunch if my office wouldn’t fire me for bring the smell into the office.
I’ve never eaten pollock before, which is weird because I’m quite experimental with the old fish side of things, trying most things that get put on my plate- that’s until I find a bone and then I’m OUT. Anyway so I new it was a meaty white fish that was pretty healthy, and because this fish was from Alaska I knew it was caught from the waters that weren’t polluted and they could swim around as much as they want to, because I don’t like eating meat or fish that much but if I know they have had the life they are meant to have then I can sleep a little easier. So this already healthy fish now has so much more going for it, kinda like when you swipe right on someone beautiful on tinder and they don’t ask for nudes in the first message… wonderful just got better- back to the fish. Alaskan fish are known as “fit fish” due to all that swimming they do, they have time to grow and breed in piece and actually live, which is just fab. They are full of vitamins, calcium and iron which anyone and everyone needs.
What I used:
- 2 Fillets of Pollock
- 6 Potatoes
- 1 white onion
- 2 rashers of bacon
- 200ml milk
- 1000ml fish stock
- 1 courgette
Right so I started with a massive pan, I finely and messily chopped the onions, and cooked them in some butter, adding in some bacon bits- you could use lardons, but the fat freaks me out so do what you want to do. I used the normal but of bacon and added it into the pan, cooked them until they were both cooked through, added some veg at this point, now this is completely up to you- but as I said I added a lot due to the only one fish being used, I popped in some courgette, broccoli and asparagus waited till they were cooked a little, then added some flour. Stirred that all in and bam in goes the 1000ml of fish stock, this is super easy to buy and you don’t need to boil bones and fish guts to make it yourself- if you wish to do that though- go ahead you do you. Once added the stock add the potatoes in and wait until they are cooked through, I used the big bag from Tesco potatoes and cut them into quarters. Once the potatoes are cooked through add the milk and the seasoning, I used pepper, paprika, garlic salt and cayenne pepper- add the fish and cook for 5-10 mins.
I served this in a bread bowl, but that’s because I’m really extra as a person, you can use a bowl if you don’t have a massive bread roll to hand.