Low-fat Fish Chowder
ready in 40 min.
Wash the cod fillets, pat dry and cut into rough pieces. Peel and dice the potatoes. Heat the oil and sweat the onion and turmeric until the onion is soft. Stir in the fish stock, add the potatoes and simmer for about 15 minutes. Then add the fish and simmer for a further 10 minutes. Then take out half of the soup and puree (not too smoothly) with the yoghurt, keeping back 4 tbsp yoghurt. Return to the rest of the soup and season to taste with salt and pepper.
Ladle into bowls and add 1 tbsp yoghurt to each. Serve sprinkled with a little turmeric.