Serve: 6 person
Preparation: 15 mins
Cooking: 20 mins
Ingredients
2 tbsp Rapeseed oil
1 tsp fennel seeds
3 leaves fresh bay leaves
75 g chopped onions
75 g diced celery
75 g diced carrot
100 g diced peeled potato
500 g mixed big diced fish
600 ml fresh cream
1 tbsp chopped fresh dill
Seasoning to taste
1 whole lime
Method:
Heat a wide pan with raspeseed oil, add fennel seeds and let cook until brown.
Add bay leaves, chopped onion, carrot,celery and potato to the pan and cook for about 5 mins.
Stir well occasionally while frying the vegetables.
Add seasoning, fresh dill and quickly stir. Pour fresh cream, bring to boil then add diced mixed fillet fish.
Gently stir, cover with lid and bring to boil again. Remove lid and simmer for 5 mins.
Stir with wooden spoon and check the seasoning.
Add a squeezed lime juice.
Serve fish chowder with soda bread.
