James Tanner's Smoky Fish Chowder

James is continuing with our One Pot Wednesday theme with another quick and simple dish using the ultimate fast food... fish.

(Serves 4)

Ingredients:

1 tbsp olive oil1 onion, finely diced1 leek, sliced2 garlic cloves, minced2 small potatoes (200g), peeled and diced250ml cider350ml fish stock250g mixed fish pack, smoked haddock, salmon, white fish cut, into 2cm cubes 125g fresh mussels (optional) or king prawns1 tbsp tarragon, chopped 1 (198g) can sweetcorn, or 1 fresh corn cob cut into kernels100ml double cream100g Cheddar cheese, grated

Method:

• Heat a large pan and add the olive oil. Once hot add the onion, leeks and garlic and sauté until tender.

• Stir in the diced potato, cider and fish stock and cook for about 15 min or until the liquid has reduced and potatoes are softened.

• Now add the mixed fish, mussels/prawns, and sweet corn. Simmer for around 4 minutes with a lid on until the mussels have opened and the fish is cooked through.

• Discard any mussels that remain unopened. Add the cream, tarragon and if using cheese, season to taste and serve with crusty bread.