1 1/2 lb (700 g) cod fillet or any white fish
4 cups (32 fl oz) 900 ml) cold water
salt and freshly ground black pepper
8 oz (225 g) potatoes, peeled
1/2 stick (2 oz) 50 g butter
175 g (6 oz) onions, skinned and chopped
175 g (6 ozJ celery, trimmed and chopped
1/2 level tsp (2.5 ml) mild curry powder
3 tbsp (45 ml) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml creamy milk
chopped parsley and chives
4 cups (32 fl oz) 900 ml) cold water
salt and freshly ground black pepper
8 oz (225 g) potatoes, peeled
1/2 stick (2 oz) 50 g butter
175 g (6 oz) onions, skinned and chopped
175 g (6 ozJ celery, trimmed and chopped
1/2 level tsp (2.5 ml) mild curry powder
3 tbsp (45 ml) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml creamy milk
chopped parsley and chives
method
1. Wipe the fish with a damp cloth. Put it in the base of a large saucepan. Pour cold water over and season it.
2. Bring it almost to the boil, remove from the heat and skim off the surface froth; carefully lift the fish, using a fish slice, on to a plate.
3. Remove the skin and bones and flake the fish into bite-sized portions.
4. Leave to one side. Strain and reserve the fish stock.
5. Cut the potato into small dice and bring them to the boil in salted water. Cook until tender, drain and reserve.
6. Melt the butter in a large flameproof casserole. Stir in the onions and celery. Cook slowly until soft but not brown. Add the curry powder and flour.
7. Gradually blend in the fish stock and milk. Bring to the boil and cook for 2-3 minutes.
8. Reduce the heat to a simmer before adding the potatoes and fish, check the seasoning. Garnish with chopped parsley and chives.
Serve with warm French bread.
2. Bring it almost to the boil, remove from the heat and skim off the surface froth; carefully lift the fish, using a fish slice, on to a plate.
3. Remove the skin and bones and flake the fish into bite-sized portions.
4. Leave to one side. Strain and reserve the fish stock.
5. Cut the potato into small dice and bring them to the boil in salted water. Cook until tender, drain and reserve.
6. Melt the butter in a large flameproof casserole. Stir in the onions and celery. Cook slowly until soft but not brown. Add the curry powder and flour.
7. Gradually blend in the fish stock and milk. Bring to the boil and cook for 2-3 minutes.
8. Reduce the heat to a simmer before adding the potatoes and fish, check the seasoning. Garnish with chopped parsley and chives.
Serve with warm French bread.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
