Smoked Trout Chowder
Ingredients
- ½ fennel bulb (diced. Reserving the fennel fronds for garnish)
- 30 ml unsalted butter
- 1 leek (white and pale green part only, thinly sliced)
- 1 carrot (diced)
- 1 garlic clove (minced)
- 350 ml water
- 250 ml fish stock or clam juice
- 2 thin skinned potatoes (cut into small chunks)
- 5 ml dried thyme leaves
- 100 ml 35% Cream
- 250 ml frozen peas
- 250 g smoked trout, skin removed, and then broken into large pieces
- salt and pepper to taste
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