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  • Serves 4 (6.7 cups)
  • Ready in 35M
Rachel Allen's Ballycotton Fish Chowder

Ingredients

  • 2 cups (500ml) chicken stock 2 cups (500ml) chicken stock
  • 1½ cups (350ml) milk 1½ cups (350ml) milk
  • 8 ounces (200g) fish fillets (mixture of salmon and a white fish, such as pollock, haddock, or cod) cut into ¾- to 1-inch (2–3cm) chunks 8 ounces (200g) fish fillets (mixture of salmon and a white fish, such as pollock, haddock, or cod) cut into ¾- to 1-inch (2–3cm) chunks
  • 6 ounces (175g) potatoes, peeled and cut into 3⁄8-inch (1cm) cubes 6 ounces (175g) potatoes, peeled and cut into 3⁄8-inch (1cm) cubes
  • 1 small onion, chopped 1 small onion, chopped
  • Extra virgin olive oil 3 ounces (100g) bacon, cut into Extra virgin olive oil 3 ounces (100g) bacon, cut into
  • 3 ounces (100g) smoked haddock or smoked salmon, cut into ¾-inch (2cm) pieces 3 ounces (100g) smoked haddock or smoked salmon, cut into ¾-inch (2cm) pieces
  • 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black Salt and freshly ground black
  • pepper pepper
  • Pinch of cayenne pepper Pinch of cayenne pepper

Nutritional values
Per serving (13oz)

% Daily Values*
  • Total fat 31.7g 41%
  • Saturated fat 5.6g 28%
  • Protein 22.8g 46%
  • Salt 1,070mg 47%
  • Total carbs 16g 6%
  • Fiber, total dietary 1.7g 6%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on cafejohnsonia.com
Rachel Allen's Ballycotton Fish Chowder on cafejohnsonia.com
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