Chunky Tomato Fish Chowder

Steps

1. Heat 1 teaspoon of the oil in a large pot (with a lid) on medium heat. Cook onion, stirring, for about 3 minutes, until softened. Add garlic, thyme and salt and cook, stirring, for a further 30 seconds. Add second teaspoon of oil, fish chowder spices, chilli/cayenne (if using) and first measure of water and cook, stirring, for a further 30 seconds, until fragrant.
2. Add tomatoes, stock, milk, second measure of water and kumara and bring to a gentle simmer. Reduce heat to low and cover. Cook for about 5 minutes, stirring occasionally. Dice cauliflower 2cm.
3. Add cauliflower to pot, cover and cook a further 3-4 minutes, or until both cauliflower and kumara are tender.
4. While chowder is cooking, pat fish dry with paper towels and remove any remining scales or bones. Slice 2cm widthways and season with salt and pepper.
5. Gently add fish to chowder once veggies are tender, ensuring pieces are separated and completely submerged. Bring to a gentle simmer on low heat and cook, covered, for 1-2 minutes (depending on thickness), until fish is just cooked through. Take care as fish will overcook quickly.
6. Remove from heat and very gently stir through spinach and lemon juice. Season to taste with salt (if needed) and pepper.
7. TO SERVE spoon chunky tomato fish chowder into bowls and crumble over feta. Sprinkle with lemon zest and squeeze over a wedge of lemon.