Creamy Bacon, Smoked Kahawai, Potato & Corn Chowder
Serves 4-6
4 tbsp olive oil
3 cloves garlic, finely chopped
1 small carrot, finely diced
Zest of 1 lemon
150g rindless bacon, diced into 1cm cubes
4 medium-sized floury potatoes, peeled and diced into 2cm cubes
1 ½ cups whole kernel corn
1 litre (4 cups) chicken stock
400g smoked kahawai, broken into bite sized pieces
½ cup cream
3 tbsp chopped parsley
Heat the oil over moderate heat in a large saucepan, Add the garlic, onion, carrot, zest and bacon and fry gently without browning until the onion is soft.
Add the potatoes, corn and stock and bring to the boil.
Simmer for 15 minutes, until the potatoes are soft
Remove from the heat, cool slightly and puree half the chowder until smooth in a food processor. Pour the pureed mixture back into the saucepan with the unpureed mixture, add the smoked fish, stir well and bring to the boil.
Add the cream and parsley, bring back to the boil, mix well, taste and season with salt and pepper.
Serve with crusty white sourdough bread.
Gougere (Fish Stuff)
Serves 6
This is a long time family favourite variation on fish pie. As kids we called it “Fish Stuff” and that is what it has been ever since. It’s a great dish to pre-prepare because it can be cooked and eaten the same day, frozen raw or frozen cooked until you have unexpected guests or want a quick hearty meal.
Choux Pastry
40g butter
1 cup water
¾ cup plain flour
3 eggs
Bring butter and water to the boil.
Remove pan from heat, add flour and stir well
Return to heat and cook gently stirring until a smooth ball is formed
Beat eggs in a little at a time.
Filling
500g smoked kahawai
20g butter
1 onion
1 dsp flour
150 ml milk
2 tomatoes
1 tbsp parmesan
1 tbsp parsley
1 tbsp bread crumbs
Butter and flour deep dish I use a soufflé dish. Make choux pastry and line dish with it.
Chop onion, cook slowly in butter
Stir in flour and gradually pour in milk
Stir until boiling, take off heat and add fish, parsley, tomatoes.
Pour mixture into dish. Dust with grated cheese and crumbs.
Bake at 200 degrees for 40 minutes.
Smoked Fish Savouries
12 slices of bread
2 tbsp of butter
1 cup of mashed potato
4 tbsp grated cheese
Salt and pepper
1 egg
1 small diced onion
1 cup of Coromandel Smoking Co smoked fish
2 rashers of chopped bacon
2 tbsp of chopped parsley
Cut bread into rounds with biscuit cutter. Butter bread evenly and place butter side down in patty tins. Combine all other ingredients and spoon onto bread rounds. Bake at 180°F for 20 minutes.
