Lebowan Fish Chowder

David Payne
6 days ago
5 min read

Updated: 5 days ago

This chowder is loosely based on Mediterranean-style fish soup that is popular in the cheaper restaurants and cafes down by waterside of a number of ports in Xandria.

Obviously each one will have its own variation and I have tried to include some of the options in the ingredients list below. The one that I have actually cooked here is from the port of Lebowa which is more commonly known for its prawns (curiously absent from this recipe). To get a flavour of the background to this recipe, listen to an extract from the Prawns of Lebowa here.

The one particular ingredient that stands out in this chowder is the tahini which is used as a thickener rather than cream or yoghurt.

For the fish I have opted primarily for huss as it is common on market stalls in Lebowa at this time of year (summer) and I have added a small amount of monkfish and a few scallops. I woudl have included mussles as well but they were not available on the day. (Along with the samphire which also was absent.)

The stock can be made up of any fish but I used the head of the huss and the remains of the monkfish tail. A bought stock can be used but it is far better to make your own: more subtle and if the fish is fresh ( and our source is so fresh that it must have come off the Lebowna fishing boats that morning) then it is not going to be a stinky affair to make.

For the stock:

1 fish head and some bones ( we used the huss head and the backbone and tail from the monkfish)
2 celery sticks (sliced)
1 carrot (sliced)
1 red onion roughly chopped
2 cloves garlic (shopped)
1 small bunch fresh parsley
1 litre of water
Salt and pepper to taste

For the chowder:

400g of mixed fish (we used monkfish, huss, scallops)
Bunch of parsley (instead of either 10g of dried seaweed or some samphire as neither were available)
1 large red onion finely chopped
150g small waxy potatoes
4 large red tomatoes (chopped)
Olive oil
1 stick of celery sliced
Handful of chantenay (or just small) carrots
Some capers (if not using samphire)
Fish stock ( see Method)
3 cloves garlic
Pinch of mace
1 tsp smoked paprika
1/2 tsp cayenne pepper
2 tbsp tahini (or 100ml double cream)
1/2 tsp ground coriander
Salt and pepper to taste

For the fresh croutons:-

Some stale bread
Olive oil
2 cloves garlic

Method

First make the stock unless you are using a bought one. Put some olive oil in a stock pot and heat. Add the chopped stock vegetable ingredients and stir, frying for about 3 minutes. Do not allow to colour or caramelise. Then add the fish pieces and about 1 litre water. Bring to boil. Cover and simmer for 20 minutes. Season after twenty minutes. Drain and set aside. Discard all the solids from the stock pot. Do not exceed 20 minutes or the stock may become gloopy.

Soak the seaweed (if using) in cold water for about 20 minutes or until soft and rehydrated. Then chop into small pieces.

Or rinse the samphire if using and set aside.

Or measure out about a tablespoon of capers and set aside.

Then prepare the croutons by pouring a tablespoon or two of olive oil into a bowl and then crushing the garlic chef-style with salt and add to the bowl and mix.

Whilst infusing, cut or break the stale bread into croutons. as may as you want to have. then add these to the bowl and mix well. Spread out on a baking tray lined with greaseproof paper and pour a little more olive oil sparingly over the bread. These can be cooked in a preheated oben to 180C at any time in the process and then set aside.

Boil the potatoes whole in a pan of salted water until you can put a sharp knife through one. Drain and rinse to stop them cooking and set aside. When call cut into bit sizes (halved or quartered depending on size).

In a large pan, add a good portion of oil and heat. Add the onion and stir to prevent sticking or burning. Turn down the heat and allow to cook for about 5 minutes.

Add the sliced celery pieces and the carrots (sliced or whole)

Peel, crush and chop the garlic if not already done and add to the onions.

Roughly chop the tomatoes into small pieces (better to prepare in advance). If you don't want the skin peel them first using boiling water but if cut small enough they will not cause any problems with skin on.

Add the spices to the pan and stir to prevent sticking and burning.

Add chopped tomatoes to the pan and stir in with the onions and cook for a further 15 minutes or so to soften up the tomatoes.

Add the all the stock and bring back to a simmer. This is a chowder so the fish, when it goes in, wants to be swimming.

Take 2 tbsp of tahini and mix in a small bowl with some of the hot cooking liquor. This is to prevent clumping when added to the soup and to reduce the granularity of the paste.

Add the tahini to the soup and stir a couple of times.

Pan fry the scallops separately and then set aside either whole or sliced as you prefer.

Add the chopped fish and the seaweed to the pan and stir carefully but only a couple of times before the fish starts to cook. You don't want to mash the fish or break it up.

Leave over a low heat for 10 minutes or so until the fish is cooked.

Add the cooked and cut up potatoes.

Add the cooked scallops and the capers (as many as you see fit).

If using seaweed or samphire add this now.

If using double cream add this to the soup just before serving and stir carefully a few times.

Salt and pepper to taste.

Serve into large bowls ( white enamel for authenticity) and add the fresh croutons and parsley .

Then serve with a hunk of fresh bread of course!

Observations

The jury is out on the use of tahini. It was tasty but I think I might have preferred double cream instead.

Some of the source in other Xandrian ports offer the soup with a smooth base. Lebowa does not but I think that it might have added to the dish to blitz just before the tahini is added.

The huss was surprisingly good and could have handled the soup on its own I reckon thus saving the cost of monkfish (huss is relatively cheap).

The dish missed out on the mussels and the samphire in my opinion but it was good none the less.