Fish chowder

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Fish chowder
  • 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


Fish chowder
  • 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.