Well, I had the carcass from the barramundi, so I used it to make some stock and picked all the bits of meat off it to add to the soup.
Barramundi Chowder
16 fluid ounces barramundi stock plus meat from carcass (I only got 35gms)
1/2 onion, chopped
100g celery
135g potatoes, chopped
2 tablespoons single cream
small handful fresh parsley
small handful fresh tarragon
1 teaspoons dried chervil
Pour the fish stock over the onion and celery and simmer, covered, until the vegetables are tender (about 30 minutes). Add the potatoes and cook for a further 10-15 minutes, until the potatoes are soft.
Whizz the soup up in a blender or with a hand blender. Add the cream & herbs, correct seasoning and serve.
Makes 1 serving
Nutrition Data per serving
Calories (kcal) 291.2
Carbohydrate (g) 28.5
Protein (g) 21.8
Fat (g) 10.5
Fibre (g) 5.0
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