Comforting White Fish and Leek Chowder
What Started it all:
White fish, Leek, potatoes, food processor
Alright, listen up! We're making a hearty, comforting chowder that'll warm your soul. No messing around, just follow the bloody instructions and we'll get this done right.
Ingredients
- 600g white fish fillets
- 2 large leeks, cleaned and sliced
- 800g potatoes, peeled and diced
- 1 liter fish or vegetable stock
- 200ml heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions
- Prep the Ingredients: Slice the leeks, dice the potatoes, and cut the fish into bite-sized pieces.
- Cook the Leeks: Heat the olive oil in a large pot over medium heat. Add the leeks and cook until they're soft and slightly golden, about 5 minutes. Stir occasionally, don't let them burn!
- Add Potatoes and Stock: Throw in the diced potatoes and pour in the stock. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Blend Half the Soup: Using a food processor, blend about half of the soup until smooth. Return the blended mixture to the pot. This'll give us that rich, creamy texture.
- Add the Fish: Gently stir in the fish pieces. Simmer until the fish is cooked through and flakes easily, about 5-7 minutes.
- Finish with Cream: Stir in the heavy cream. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls. Top with fresh parsley if you're feeling fancy.
There you have it! A comforting white fish and leek chowder that's bloody delicious. Follow the steps, don’t cut corners, and you’ll have a dish that’s worth every bite. Now, get cooking and stop wasting time!