Smoky Fish Chowder

Boil a kettle

Peel and finely dice the onion(s)

Peel and finely dice the carrot(s)

Peel and dice the potatoes into approx. 2cm cubes

Heat a large pan (with a matching lid) with 2 tbsp (4 tbsp) olive oil

When hot, add the onion, carrot and potatoes with a pinch of salt

Cook on a high heat for 5 min or until starting to colour and caramelise

Add 300ml (450ml) of boiled water to a separate pot

Add 1/2 tbsp (1 tbsp) of salt and the bay leaf(ves)

Bring to a simmer on a medium low heat and carefully add the smoked fish

Cover with a lid and cook for 4 min, or until cooked through (the fish is cooked once it appears opaque and flakes apart easily)

Add 2 tbsp (3 tbsp) of flour to the caramelised vegetables and cook for 2 min further, stirring well to combine

Strain the fish, keeping the water (this is your fish stock)

Add the strained stock to the vegetables

Transfer the cooked fish to your serving bowls, ready for step 7

Bring the vegetables and stock to the boil

Once boiling, reduce the heat to a simmer, cover with a lid and cook for 8 min or until the potatoes are cooked through

Chop the parsley finely

Measure out 300ml (450ml) of milk

Once the potatoes are cooked, remove the lid and add the sweetcorn (no need to drain) and the milk

Cook for 4 min on a very low heat, stirring constantly until warmed through and thickened

Remove from the heat, stir in 1/2 of the chopped parsley

Tip: Add more water if the mixture becomes too thick