Smoked Mackerel Chowder with Hedgehog Garlic Bread Recipe

In a large pot, melt the butter over medium heat. Add the onions, garlic, potatoes, carrot, and celery. Cook until onions are translucent and vegetables are slightly softened.

Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute.

Gradually pour in the fish stock while stirring constantly. Bring to a simmer and cook for 10 minutes, or until the potatoes are tender.

Add the flaked smoked mackerel, milk, and heavy cream to the pot. Season with salt and pepper. Simmer for another 5 minutes.

While the chowder is simmering, preheat the oven to 180°C.

For the hedgehog garlic bread, make diagonal cuts along the baguette, about 1 inch apart, without cutting all the way through.

In a small bowl, mix together the minced garlic, softened butter, and chopped parsley. Spread the garlic butter mixture on top of the baguette, making sure to get it into the cuts.

Place the baguette on a baking sheet and bake for 10-15 minutes, or until the bread is crispy and golden.

Serve the smoked mackerel chowder hot, garnished with fresh parsley, alongside the hedgehog garlic bread.