Lighter fish chowder

Contains pork – recipe is for non-Muslims only
A healthier version of the classic American soup that uses salmon and pollack, plus fat-trimmed prosciutto and half-fat crème fraîche

Prep:20 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 398
fat 15.4g
saturates 3.3g
carbs 32.1g
sugars 4.5g
fibre 7.1g
protein 31.9g
salt 0.9g

Ingredients

1½ tbsp rapeseed oil
3 slices prosciutto, trimmed of fat, cut into strips
2-3 leeks, thinly sliced (about 320g trimmed weight)
2 plump garlic cloves, finely chopped
3 thyme sprigs (preferably lemon thyme), plus extra leaves to garnish
2 bay leaves
650g floury potatoes such as Desiree or Maris Piper, unpeeled, scrubbed, sliced 5mm thick
600ml hot vegetable stock from a good-quality cube or powder (we used Marigold bouillon)
good pinch of chilli flakes
250g skinless salmon fillets
250g skinless pollack or haddock fillets
3 tbsp half-fat crème fraîche
snipped chives, to garnish

Tip

How we made it healthier
Using salmon as well as white fish gives the dish a good helping of omega-3 fatty acids, which are good for heart health; We used rapeseed oil instead of butter, reducing saturated fat levels; We added leek to boost the veg count; By using prosciutto instead of bacon or lardons, salt and fat were reduced; Keeping the skin on the potatoes increased the fibre levels.

Method

Heat 1 tbsp of the oil in a large, deep sauté pan. Tip in the prosciutto and fry for 2 mins until crisp. Remove with a slotted spoon, letting any excess oil drain back into the pan. Set aside. Add the rest of the oil and fry the leeks, garlic, thyme and bay for 2-3 mins until the leeks are starting to soften but keeping their colour. Add the potatoes and fry for 2 mins, turning occasionally. Pour in the stock with an extra 100ml boiling water and gently press the potatoes down so that they are just covered. Bring to the boil. Boil quite vigorously, uncovered, over a high heat for 10 mins until the potatoes are almost cooked. The liquid should have thickened very slightly. Scatter in the chilli flakes, some pepper and a pinch of salt.
Lower the heat to medium and lay the whole fish fillets on top of the potatoes. Season the fish with pepper and gently press down into the broth so that the fillets are only just submerged. Cover and simmer for about 5 mins or until the fish is almost cooked (timing will depend on the thickness of the fillets). Remove from the heat and sit for another 5-10 mins, so that the fish can gently finish cooking. Remove the thyme and bay leaves. Still off the heat, spoon in the crème fraîche and gently swirl around in the broth until it looks creamy.
To serve, gently and briefly reheat. Divide the potatoes and fish (let the fish break into large pieces as you lift it out of the pan) into wide, shallow bowls. Spoon the broth around and scatter with chives, a few thyme leaves and the crisp prosciutto.