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White Fish And Pea Chowder

Ingredients

• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 1/4 cup diced pancetta
• 2 1/2 cups mini white potatoes, quartered
• 1 cup chicken stock
• 3 cups milk
• 1 cup frozen peas
• 1/2 lb skinless, boneless white fish, chopped into chunks
• 2 tbsp chopped fresh dill salt and pepper

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Tip in the onions and pancetta and cook, stirring now and then, until the onions are softened and the pancetta is browned, about 5 minutes.
3. Stir in the potatoes and cook for 2 to 3 minutes.
4. Pour in the stock, cover and simmer for 12 to 15 minutes, until the potatoes are tender.
5. With a slotted spoon, remove half the potatoes from the stock and set aside.
6. Transfer the remaining potatoes and stock to a blender or food processor, add the milk and whiz until smooth.
7. Pour back into the pot, add the peas, fish and reserved potatoes.
8. Cover and gently heat for 3 to 4 minutes, until the fish is just cooked through-don't boil.
9. Stir in dill and season with salt and pepper.

Attribution