Loving the winter sun, but still feeling the chill? Give this scrummy salmon chowder recipe, courtesy of The Telegraph, a whirl. Happy thawing!
50g (1¾oz) wild rice
15g (½oz) butter
1 large onion, finely chopped
1 leek, chopped into thin rings and thoroughly washed
60g (2oz) white basmati rice
1 litre (1¾ pints) well-flavoured fish stock (preferably home-made)
125g (4½oz) waxy potatoes, peeled and cut into small chunks about 2cm (¾in) square
150ml (5fl oz) double cream
450g (1lb) salmon fillets, skinned and cut into chunks
150g (5½oz) cleaned scallops, halved horizontally if the scallops are thick (optional)
2 tbsp chopped dill
Cover the wild rice with water in a small saucepan. Bring to the boil, then leave to simmer for about 35 minutes. It won’t soften like regular rice, but will retain its nuttiness.
Meanwhile heat the butter in a saucepan and sauté the onion and leek until soft but not coloured – about 12 minutes. Add the white rice and stock and bring to the boil. Season lightly.
Turn down to medium and leave to simmer for 10 minutes, then add the potatoes and continue to cook until the potatoes and the rice are tender – a further 15 minutes approximately.
Add the cream and bring to the boil. Turn down to a simmer and add the fish and scallops, if using.
Simmer very gently until the fish is just cooked through – about four minutes. Drain the wild rice, rinse under boiling water, add it to the pan with the dill and heat through. Check the seasoning and serve.