Curried chowder with chive sea bass

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the curried chowder

  • 50g/1¾oz unsalted butter
  • 1 potato, peeled and diced
  • 1 leek, diced
  • 2 celery sticks, diced
  • ½ fennel bulb, diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp mild curry powder
  • 1 star anise
  • 50ml/2fl oz dry white vermouth
  • 500ml/18fl oz fish stock
  • 100ml/3½fl oz–150ml/5fl oz crème fraîche
  • salt and freshly ground black pepper
  • 6 spring onions, diced, to garnish

For the sea bass

  • 2 x 250g/9oz sea bass fillets, skin removed
  • 2 tbsp olive oil
  • bunch finely snipped fresh chives
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