One-Pot Smoked Fish & Corn Chowder

Peel and finely chop the onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a matching lid, over a medium heat

Once hot, add a large knob of butter and the chopped onion with a generous pinch of salt and cook for 3-5 min or until the onion is softened 

Add the chopped garlic and cook for a further 1 min 

Meanwhile, peel the potatoes and cut them into bite-size pieces 

Add the potatoes, the bay leaf[ves] and 500ml [1L] milk to the pan 

Cook for 10 min over a medium heat 

Add the smoked basa fillets to the pan and cover with a lid

Cook for 10-15 min or until the potatoes are tender and the basa can be flaked 

Meanwhile, chop the parsley finely, including the stalks

Trim and slice the spring onion[s] finely

Drain and rinse the sweetcorn

Remove the bay leaf[ves] and discard

Once the basa is cooked, flake it into bite-size pieces 

Add the drained sweetcorn and half of the chopped parsley (save the rest for garnish) to the pan and cook for 1-2 min or until warmed through

Season generously with salt and pepper -this is your smoked fish chowder