Smoked Fish Chowder with Coconut

Peel and dice the onion, carrot and celery.

Soften the coconut cream by placing the whole sachet in a mug, and top with boiling water.

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 1 tbsp vegetable oil over a medium-high heat. Once hot, add the onion, carrot and celery, cover with a lid and cook for 3-5 min or until beginning to soften and brown slightly.

Meanwhile, chop the potatoes (skins on) into small cubes. Add the potatoes to the pan, cover and cook for a further 4-6 min.

Meanwhile, peel and finely chop (or grate) the garlic and chop the thyme leaves finely, throwing away any woody parts. Se a pinch of thyme aside for garnish.

Add the garlic, thyme and bay leaf to the pan with a generous pinch of salt and pepper. Stir and cook for a further 1 min.

Add 400ml boiled water to the pan, cover and bring to the boil.

Add the smoked fish to the pan.

Cover and cook for 6-8 min, turning midway through, or until your fish is cooked through. (Tip: your fish is cooked when it turns opaque and flakes easily with a fork)

Meanwhile, combine the softened coconut cream with the cornflour and gradually stir in 100ml cold water, mixing well to form a smooth paste .

Stir the coconut cream mixture into the pan, this will cause the liquid to thicken as it returns to the boil. Break up the cooked fish a little as you go.

Taste for seasoning, adding more salt and pepper if needed. Serve the chowder in bowls, discarding the bay leaf, and garnish with the reserved thyme