Charlie's Chunky Fish Soup is a comforting and hearty dish, bringing together the delicate flavours of fresh and smoked trout, smoked bacon, and creamy potatoes in a rich, velvety broth. This dish is perfect for any occasion, from cosy weeknight dinners to celebrations with friends and family. With its blend of wholesome ingredients and indulgent touches, it creates a taste of comfort in every spoonful.
Charlie's Chunky Fish Soup
Ingredients:
• 150g Fresh Trout Fillets
• 200g Kiln Smoked Trout Fillets
• 550g fresh chunky cod loin fillets
• 50g butter
• 500ml fish stock
• 1 x large leek
• new potatoes
• zest of a lemon
• 1 x tin of sweetcorn
• single cream
• 1 glass of whole milk
For the garnish:
• 5 rashers of smoked streaky bacon
• 1 x bunch fresh parsley
• 1 x bunch fresh chives
• 2 x French baguettes
• Tabasco
The recipe:
1. Prepare the vegetables
Trim off the dark green top of the leek, and rinse the leek under cold water to remove any dirt. Then slice the leek thinly, discarding any tough outer layers.
Rinse the new potatoes and cut them into bite-sized pieces, ensuring they are roughly uniform in size for even cooking.
Zest the lemon using a fine grater, being careful to only grate the outer yellow skin. Drain the tin of sweetcorn and set aside until needed.
2. Cook the vegetables
Melt the butter in a large saucepan (this would be best cooked in a cast iron pan). Add the chopped leek, season with salt & pepper, and stir so the leeks are covered in butter. Cook gently until soft (not brown).
Add the potatoes, stir and mix with the leek and cook for 10 minutes.Then add the lemon zest, and the sweetcorn. Finally add the fish stock and gently stir. Bring up to the boil, lower the heat and simmer for 15-20 minutes or until the potatoes are cooked.
3. Prepare & cook the fish
Cut the fresh trout fillets and the cod loin into even chunks. Tear the Kiln Smoked Trout into big flakes. Pour the glass of milk into the pan and mix with the rest of ingredients. Follow by pouring the cream and stirring.
Gently drop the fresh trout and cod into the pan and stir in. Add the Kiln Smoked Trout flakes to the soup and stir in gently. Leave to cook for 15 minutes.
4. Prepare the garnish
Cook the bacon rashers in your Air Fryer or skillet until crispy. Once cooked cut into bite size pieces, and set aside.
Finely chop the fresh parsley and chives to garnish the dish later.
Warm up the baguettes in the oven until they’re brown and crispy. Warm up the bowls you’re going to use to serve the chowder.
5. Serve the chowder
Ladle the chowder into the warmed bowls, and garnish with chopped fresh parsley, and chives, and the crispy pieces of bacon. Serve with warm slices of buttered French baguette on the side, and Tabasco so your guests can season to their taste.
We recommend you leave the dish to rest in the pan (covered) for 15-20mins before eating. The flavours will be even more intense.
And don’t forget a cold glass of white wine!
Get creative!
You can also add Cold Smoked Trout to this dish to create an even smokier flavour (we recommend your use our V-Cut).
This dish would be great served with crispy pan fried asparagus sprinkled with parmesan. You could also add other Spring greens to the chowder to make it more seasonal.
You can make the broth thicker by adding some cornstarch, or by adding a bit flour to the melted butter and leeks.
If you have some chowder leftover and plan on reheating it, make sure the liquid doesn’t boil as the cream will split.
We love to see what you're making with our smoked products - share your versions of this dish with us over on our instagram
Trout products perfect for this recipe:
