Seafood chowder with breadcrumbs
Calorie Controlled White Bread
2 slice(s), roughly torn
1 medium, large, trimmed and finely sliced
Plain White Flour
1 tablespoon(s), level
Fish stock cube
1 cube(s), 700ml stock
Semi Skimmed Milk
Fish pie mix
10 g, finely chopped
1 slice(s), lemon wedges to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the bread in a food processor and pulse until it forms crumbs. Add half the oil and pulse until combined. Season the crumbs, then spread on a baking tray and bake for 6-8 minutes, stirring once, until crisp and golden, then set aside.
- Meanwhile, set a large pan over a medium-high heat and add the remaining oil. Cook the leek, stirring occasionally, for 5 minutes until softened, then stir in the flour and cook for a further 2 minutes.
- Stir in the stock and bring the mixture to the boil. Reduce the heat and add the milk and fish pie mix. Bring to a simmer and cook for 3 minutes, then add the seafood mix and simmer for a final 2 minutes.
- Stir in half the tarragon, season to taste, then ladle into bowls. Scatter over the breadcrumbs and remaining tarragon, then serve with the lemon wedges on the side.