Dirk’s Smoked Fish Chowder

A rich, creamy soup that smacks of the sea and brings a smile to any grumpy face - even mine! It's quick and easy to make. You can use a mixture of smoked fish, but please try to avoid the obvious cod and haddock and they’re becoming scarce. It's also best to avoid heavily salted/smoked fish or that nasty yellow-dyed stuff, full of chemicals. As smoked fish contains a good amount of salt, it shouldn’t be necessary to add any - just taste for seasoning at the end and add some then if needed.

Shopping list for 4 people:
500g of mixed, lightly-smoked fish - try to get your hands of some pollack, trout, hot smoked salmon - or anything interesting and seasonal that your local fishmonger has available fresh - make sure it's thoroughly filleted with skin removed; 1 whole head of celery (including the leaves) or a whole fennel bulb; 1 large carrot; 1 large onion or 3 shallots; 1 medium leek; 1 large potato; 50g butter; 500ml of good fish stock; 500ml water; a good handful of fresh parsley or dill; 1 fat clove of garlic; 100ml double cream; a few good grindings of freshly black pepper.

Method:
Finely dice the vegetables and remove the herbs from their stalks and finely chop. Bring the stock to a gentle simmer mixed with the water. In a seperate soup pan, melt the butter and sweat the vegetables for 5-10 minutes over a gentle heat, until softened. Add the garlic and sweat for another few minutes before adding the warmed stock/water. Bring to a gentle boil and simmer for a further 10-12 minutes, before adding the fish (it will break up quicklly). After a couple more minutes, turn down the heat to the lowest setting and add the cream, stirring it in gently. Remove from the heat and add the chopped herbs and black pepper. Check the seasoning. Serve immediately.

The soup can be kept in the fridge (once cooled) in a sealed container for a couple of days. Alternatively you can freeze the base soup (without the fish, cream and herbs) for up to one month. Defrost thoroughly and boil gently for a good 5 minutes before adding the fish etc.

Serve with some warm, crusty bread by a campfire on the seashore.