CookEasy Smoked Trout Chowder
Ingredients
- 150 g peeled, halved Shallot
- 2 rinsed Celery stalk
- 8 rinsed, quartered Baby potato
- 4 sprigs destalked, finely chopped Fresh parsley
- 75 g defrosted Frozen peas
- 300 g skinned, boned, cubed - 3 cm Smoked trout fillet
- 2 teaspoons coarsely chopped Dill
- 2 tablespoons Olive oil
- 2 peeled, crushed Garlic clove
- 2 sprigs destalked Fresh thyme
- 1 pinch Salt & pepper
- 100 g White wine
- 650 g hot Fish stock
- 2 tablespoons Lemon juice
- 75 g Double cream
- 2 peeled, sliced Spring onion
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