Smoked Fish Chowder #2 recipe
information
180 Calories per serving
ingredients
1 teaspoon margarine
1 onion, chopped
4 1/2 oz (135 g) potato, chopped into small cubes
1 pint (600 ml) skimmed milk
13 oz (390 g) smoked cod or haddock fillet
bay leaf
salt and pepper
lemon juice
2 tablespoons chopped parsley
1 onion, chopped
4 1/2 oz (135 g) potato, chopped into small cubes
1 pint (600 ml) skimmed milk
13 oz (390 g) smoked cod or haddock fillet
bay leaf
salt and pepper
lemon juice
2 tablespoons chopped parsley
method
1. Melt the margarine in a saucepan, add the onion and stir-fry for 3 minutes.
2. Stir the potato and milk into the saucepan, lay the smoked fish fillets in the mixture, add a bay leaf; cover and simmer for about 15 minutes or until the potato is cooked. Remove and discard the bay leaf.
3. Using a fish slice, lift out the smoked cod or haddock and lay it on a plate. Remove the skin and separate the fish into large flakes.
4. Pour the milk, etc. into a blender or food processor, add about half the fish and process until smooth.
5. Return the pureed mixture to the saucepan and season to taste with salt, pepper and lemon juice. Stir in the reserved fish and parsley and bring to the boil, stirring all the time. Serve in warm soup bowls.
2. Stir the potato and milk into the saucepan, lay the smoked fish fillets in the mixture, add a bay leaf; cover and simmer for about 15 minutes or until the potato is cooked. Remove and discard the bay leaf.
3. Using a fish slice, lift out the smoked cod or haddock and lay it on a plate. Remove the skin and separate the fish into large flakes.
4. Pour the milk, etc. into a blender or food processor, add about half the fish and process until smooth.
5. Return the pureed mixture to the saucepan and season to taste with salt, pepper and lemon juice. Stir in the reserved fish and parsley and bring to the boil, stirring all the time. Serve in warm soup bowls.
serving amount
serves 4
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