/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Curried chowder with chive sea bass

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 2
Dietary: Egg-free Nut-free

This simple fish supper is easy to put together and wonderfully comforting so perfect at the end of a stressful day.

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

Method

To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions.
To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top.