2 poundswaxy potatoes (red skin or Yukon Gold), cut into cubes
Freshly ground black pepper, to taste
1 poundskinless Australis Barramundi, cut into cubes
1 cupheavy cream
1/4 cupminced flat-leaf parsley
Winter wonder lands on the palate.
The heartiest of soups promises warmth abounding with flavor, from its creamy potatoes to fragrant onions and celery—a satisfying main course both friends and family will be craving long after it’s gone.
Step 1 Melt butter in a large, heavy bottomed pot and sauté the onion and celery with a pinch of salt until translucent, about 10 minutes.
Step 2 Add the potatoes, toss to coat, then add the water, salt and pepper. Bring the liquid up to a boil, then reduce to a simmer, cover and cook until the potatoes are tender, about 20 minutes.
Step 3Add the fish, cover, and simmer for another 5 minutes or just until the fish is cooked through.
Step 4 Stir in the heavy cream and fresh parsley. Taste and adjust the seasoning as needed.
Step 5 Serve with lots of crusty bread for dipping.
Notes:This chowder is excellent served the next day, or up to several days later. As a rule, cream soups do not freeze well, as separation will occur. This soup can be prepared in its entirety and then frozen, with the exception of the cream being added. For best results, stir in the cream after reheating.
Watch how it’s made:
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