Hot Chilli Chowder

Step by step

Method

1. 1

   Heat the olive oil in a saucepan and gently sauté the onion and apple for about 10 minutes until soft.

2. 2

   Stir in the chilli flakes and tomato purée, and cook for 2 minutes.

3. 3

   Add the stock and canned tomatoes and bring slowly up to the boil.

4. 4

   Take off the heat and blend in a food processor or liquidiser.

5. 5

   Return to the saucepan and add the cream.

6. 6

   Taste, adjust the seasoning and reheat.

7. 7

   Meanwhile, cut the haddock in 2 cm (&3frac4; inch) pieces and flake the salmon.

8. 8

   Add the fish to the hot soup.

9. 9

   Give a gentle stir, put the lid on, take off the heat and leave the fish to cook and infuse for 10 minutes.

10. 10

    Reheat gently to serve with hot garlic bread.