Name: Fish chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 15 gram butter; 2 onions, thinly sliced; 3 potatoes, peeled, diced; 2 tablespoon plain flour; 4 cup (1 l) fish stock; 750 gram firm white fish fillets, cut into large chunks; 1 cup (250ml) hot milk; 1 cup chopped parsley; crusty bread, to serve

Ingredients

15 gram butter

2 onions, thinly sliced

3 potatoes, peeled, diced

2 tablespoon plain flour

4 cup (1 l) fish stock

750 gram firm white fish fillets, cut into large chunks

1 cup (250ml) hot milk

1 cup chopped parsley

crusty bread, to serve

Method

1.Melt butter in a heavy-based saucepan on low heat. Saute onion for 5 minutes, until golden and soft.

2.Add potato and stir in flour. Add stock. Bring to a simmer. Cook for 10 minutes, until thick.

3.Add fish pieces and cook for 6 minutes, until tender. Stir in hot milk and heat slowly without boiling. Season to taste and stir in parsley.

4.Serve with a grinding of pepper and crusty bread.

This chowder can also be made with smoked fish, blanched first in hot water for 3 minutes and drained to remove excess salt. Kid-friendly tip: kids love peas, so tempt yours with a cup of frozen peas added with the fish.
Note

Women's Weekly Food