Melt ghee/butter in a large pot over medium heat. Saute garlic for 1-2 minutes until fragrant.
1 tbsp Butter / Ghee, 2 cloves Garlic
Add onions and red chillies (if using). Cook for 5 minutes until golden.
1 Onion, 2 Red Chillies
Stir in the potatoes and season with oregano, salt & black pepper.
250 g Potatoes, 1 tsp Oregano, Salt & Black Pepper
Add in both fish stock and chicken stock. Bring to a boil then turn the heat down to a simmer for 10-15 minutes until the potatoes are soft & tender.
1½ cup Fish Stock, 1½ cup Chicken Stock
Stir in smoked salmon slices then add in tortellini and double cream. Let simmer for another 3-5 minutes until the tortellini is cooked through.
¼ cup Double Cream, 85 g Smoked Salmon, 150 g Tortellini
Garnish with chopped chives or spring onions and serve immediately.
Chives / Spring Onions
Notes
Ghee has a more concentrated buttery taste and an extra nutty touch that adds another dimension of flavour depth. If you don’t have ghee at home, it’s completely fine to just use butter. It’s more of a personal preference.
You can, of course, use regular salmon fillets but smoked salmon gives a lovely smokiness to taste.
If you’re not serving this straightaway, leave cooking the tortellini at the very end till you’re ready to serve. This is because the pasta would soak up the liquids and turn soggy if being left in the soup for too long.
A lot of chowder recipes use bacon for a flavour boost. If you fancy, you can totally throw in some diced turkey rashers or beef bacon into the recipe as well (in step 1 before the garlic). Or crisp them up as a topping to the dish!