This recipe by Xanthe Clay is for a mackerel and bean chowder with smoked paprika oil. It is a flavourful and satisfying soup made with simple store-cupboard ingredients. The soup includes leeks, butter beans or cannellini beans, whole milk, tinned mackerel in olive oil, and fresh dill. The leeks are sliced and cooked in butter until softened, then the paprika and oil are heated and left to infuse. The beans and their liquid, along with the milk, are added to the leek pan and simmered until slightly thickened. The mackerel is drained, flaked into chunks, and added to the pan to heat through. The soup is served in wide bowls, garnished with dill and drizzled with the bright orange paprika oil. This recipe can be made using either store-bought beans or home-cooked beans, and it is a great way to incorporate fish, vegetables, dairy, and pulses into your meal.
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