Fish and Sweet Potato Chowder
Preparation Time: 15 minutes | Cooking Time: 40 minutes
1 tablespoon olive oil
1 small brown onion, chopped coarsely
1 medium red sweet potato, cut into 2cm pieces
1 medium carrot, chopped coarsely
6 cups fish stock
200g firm white fish fillets, cut into bite-size pieces
1 teaspoon finely chopped fresh oregano
1/2 teaspoon freshly grated nutmeg
1/2 cup single cream
Heat oil in medium saucepan, add onion; cook until onion is soft. Add potato and carrot; cook, stirring, 2 minutes. |
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Add stock, bring to a boil; cover; simmer gently 20 minutes or until potato is cooked.
Blend or process stock and vegetables until smooth.
Return mixture to same pan, add fish, oregano, and nutmeg. Bring to a boil; simmer, coveres, 5 minutes or until fish is cooked.
Stir in cream; simmer gently, stirring, until soup is heated through, do not boil.
Serve topped with coriander, if desired.
SERVES 4
TIP: If you prefer, substitute 1/2 teaspoon dried oregano for the fresh oregano. |
