Fish Chowder By Danielle Dahoui

Servings: 4 people
Prep and Cook time: about 40 minutes


200g salmon, diced (alternatively, already cooked and diced)

200g smoked cod

30g butter
1 medium sized onion, diced

1 tsp dried thyme
Pinch of fennel (crushed)

1 large carrot, diced
2 celery stalks, diced
1 garlic clove, crushed

30 grams of Flour

450g potato, peeled and diced

2 tsp vegetable bouillon
300ml milk
300ml single cream

1 Lemon, for juice

chopped fresh parsley, for sprinkling (optional)

Worcestershire sauce



Cook the cod in a pan w/ 300ml boiling water. Cover and simmer for 2 minutes. Turn off heat, leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid (fish stock), then flake the fish.

Melt the butter in the pan, cook the diced onions until softened and translucent. Then put in the thyme and fennel in (crushing the fennel). Put in the carrot, celery and crushed garlic and sauté for a couple of minutes. Stir in the flour. Add in the fish stock, and two teaspoons of vegetable bouillon, mix and bring in to a light boil.

Add in diced potatoes, then add milk and cream and diced salmon. Let it all simmer and cover with lid until potatoes become soft (about 20 minutes).

Add in lemon juice, and the flaked cod (and diced salmon if already cooked), and season with sea salt and pepper, and a dash of Worcestershire. Simmer for another 3 minutes. Optionally, when serving, sprinkle parsley on top and eat with bread on the side.

Courgette Fritters (serves 3-4 depending on hunger levels) By Amy Edwards

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X2 courgettes

Plain Flour


Mint (finely chopped)

X2 eggs



Lemon zest



Grate the courgettes into a sieve, salt and then press to release bitter liquid. Then add to a mixing bowl along with; x2 eggs, zest of 1 lemon, a tablespoon of zaatar (cumin also works well but use only half), mint, salt and pepper. Then grate a block of hallumi or crumble a block of feta in. Once mixed gradually add flour until you have a thick wet batter. (roughly 4-5 tbsp of flour). Heat a frying pan or griddle with a little oil and spoon a tbsp of batter in and flatten. I always just start with one, taste it and then adjust for seasoning. If you’ve hit the nail on the head (or shall I say fritter) then get frying.

I always serve these with a green salad and some toasted seeds for crunch. (For toasted seeds I toast in a dry pan and then when browned I take off the heat and add soy sauce….makes them a nice salty addition to a green salad) and some fresh tomatoes that have been sprinkled with sea salt


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