Creamy celeriac, leek & smoked fish chowder

Prep 25 mins | Cook 40 mins | Serves 4

2 tbs olive oil
2 leeks, trimmed, halved lengthways, washed and thinly sliced
3 garlic cloves, crushed
1 medium celeriac (about 750g), trimmed, peeled and roughly chopped
1 medium potato, peeled and roughly chopped
6 cups chicken stock
⅓ cup light thickened cream
200g smoked mackerel fish fillets*, skinned, boned and finely flaked
2 tbs roughly chopped flat-leaf parsley
salt and ground black pepper
*Available from the refrigerated cabinet in large supermarkets.
If preferred, substitute 1½ cups shredded cooked chicken.

Step 1 Heat oil in a large saucepan over medium heat. Add leeks and garlic and cook, stirring occasionally, for 5 minutes or until leeks are tender. Add celeriac and potato and cook, stirring occasionally, for 5 minutes or until vegetables begin to soften.

Step 2 Stir in stock, cover and bring to the boil. Reduce heat to low and gently simmer for 20 minutes or until vegetables are tender.

Step 3 Using a blender or food processor, puree chowder in batches until almost smooth. Return to the saucepan. Add cream and half the smoked fish. Gently simmer over low heat for 5–10 minutes or until hot (do not boil). Stir though parsley and season with salt and pepper to taste. Ladle into serving bowls, top with remaining smoked fish and serve.

Good for you ... Broccoli

Top of the class for its content of many nutrients, including iron (contributes to red blood cells), potassium (helps balance the sodium from salt) and vitamins, including vitamin C (necessary for normal blood vessel structure and function and contributes to collagen formation in teeth and gums.