White Fish Chowder recipe
information
Calories 295 per portion
Preparation time 10 minutes
Cooking time25-30 minutes
ingredients
2 rashers bacon
450 g (1 lb) coley, haddock or cod
50 g (2 oz) butter or margarine
4 medium potatoes, peeled and diced
2 leeks, sliced into rings
50 g (2 oz) button mushrooms
600 ml (1 pint) milk
salt and pepper
pinch of grated nutmeg
1 (227-g (8-oz) can tomatoes
1 tablespoon chopped parsley to garnish
450 g (1 lb) coley, haddock or cod
50 g (2 oz) butter or margarine
4 medium potatoes, peeled and diced
2 leeks, sliced into rings
50 g (2 oz) button mushrooms
600 ml (1 pint) milk
salt and pepper
pinch of grated nutmeg
1 (227-g (8-oz) can tomatoes
1 tablespoon chopped parsley to garnish
method
1. Dice the bacon and fry in its own fat until crisp; remove from the pan. Cut the fish into small pieces, removing skin and bones.
2. Heat the butter or margarine in a saucepan, then add the fish, potato, leek and mushrooms. Cook for 2 minutes. Add the milk, then simmer gently for 15 - 20 minutes. Season with salt and pepper and the nutmeg.
3. Stir in the bacon and tomatoes and heat through gently.
Pour the chowder into individual soup bowls and garnish with freshly chopped parsley.
Freezer Tip
Frozen cod steaks are ideal for this chowder. Defrost for about 15 minutes, then cut into cubes and cook while still partially frozen.
2. Heat the butter or margarine in a saucepan, then add the fish, potato, leek and mushrooms. Cook for 2 minutes. Add the milk, then simmer gently for 15 - 20 minutes. Season with salt and pepper and the nutmeg.
3. Stir in the bacon and tomatoes and heat through gently.
Pour the chowder into individual soup bowls and garnish with freshly chopped parsley.
Freezer Tip
Frozen cod steaks are ideal for this chowder. Defrost for about 15 minutes, then cut into cubes and cook while still partially frozen.
serving amount
serves 6
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