This dish is inspired by chowder, a hearty American fish soup, often enriched with pork and potatoes
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To stop your fish from sticking, use a non-stick or heavy-based frying pan and heat it for at least 3 mins before adding the fish. Test if the pan is ready by flicking in a little water – it should evaporate straight away. Another trick is to lightly dust the fish with flour before placing in the hot pan to cook.