Chilli fish chowder

• 700 ml fish stock
• 2 large potatoes OR 2 kumera OR 1 of each
• 1 tsp sea salt
• Greggs Chilli seasoning* (or similar chilli powder & spice mix)
• 25g butter or coconut oil or olive oil
• 1 onion, chopped roughly
• 3 cloves garlic, chopped roughly
• about 800g fish
• about 1/2 can coconut cream

* the amount of chilli seasoning will vary depending how hot you like your food. If you want to add a bit of extra bite, add a sprinkling of cayenne as well.

In a big soup pan, set the potato or kumera to cook in about ¾ of the fish stock, with the sea salt and a sprinkling of chilli seasoning. In a frying pan, cook up the onions and garlic in the butter. When the onion is mostly cooked, add to the soup pan and continue to simmer. Meanwhile, add the remaining fish stock to the frying pan, add the fish and simmer till just cooked. When the veges are well cooked, take off the heat & blend with a hand held mixer, or in a food processor. Add the coconut cream, and the stock that the fish was cooked in, and blend some more. Break the fish up into chunks and add to the soup. Taste a bit of the fish and soup together to see if more chilli seasoning needed. Simmer for another 5-10 mins.

Serves 3-4 people. Serve a green salad before or after the soup.