White Fish And Pea Chowder



  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.