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2 Tbsp butter

1 onion, roughly or finely chopped

Salt

2 carrots

Pinch of white pepper

3-4 potatoes, peeled

1 Tbsp flour

1-2 Tbsp white wine

1 Tbsp dijon mustard

Fresh lemon juice

Milk (enough to cover the vegetables)

Splash of cream (optional)

1 chicken stock cube

2 tsp dried or fresh tarragon

1-1½ lbs mixed fish, seasoned with salt

Lemon juice (optional, for finishing)

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1. Add butter to a pot and turn the heat on low. Add onion. Season with salt. Cook 5-10 minutes until onions are soft and translucent.

2. Dice carrot and potato into even-ish cubes. Add to pot. Season with salt and a pinch of white pepper. Add flour and cook on medium heat for 2 minutes to cook out the flour.

3. Turn the heat up high and deglaze with white wine, scraping the bottom of the pot. Reduce the wine slightly.

4. Reduce heat to medium-low. Add mustard and a squeeze of fresh lemon juice. Mix well.

5. Add enough milk to cover the vegetables and a splash of cream if desired. Add stock cube and simmer gently on low heat until carrots and potatoes are tender. Taste and adjust seasoning, if needed.

6. then add 2 tsp of dried or fresh tarragon.

7. Remove about ¼ of the potatoes and carrots and blend with enough hot liquid until smooth, ensuring your blender can vent. Pour the blended mixture back into the pot and stir through.

8. Season fish with salt and add to the chowder. Simmer on medium-low heat until fish is tender and cooked through. Finish with tarragon. Taste again and add a squeeze of lemon juice if needed to brighten the flavour.

9. Serve with homemade bread.

Tags: dinner, egg-free, eggless, fish, main, nut-free, soup