SPICED & SOUR SMOKED FISH CHOWDER - Cuisine Magazine - From New Zealand to the World
I love the delicate smoked flavour the fish imparts here and the sour sweetness of the tamarind – but vary the tartness to taste by adding another tablespoon of
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Ingredients
- 300g smoked fish (I used mackerel)
- 500ml chicken stock
- 2 tablespoons olive oil
- 1 large leek, sliced
- 2 cloves garlic, thinly sliced
- ½ bunch coriander, leaves and stems
- pinch chilli flakes
- 1 teaspoon sweet smoked paprika
- 2 medium potatoes, peeled and cut into 1cm dice
- 1 teaspoon sea salt
- 1 x 400g can tomatoes
- 1 tablespoon tamarind paste
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