Fish Chowder
Ingredients
- 1 lb white fish fillets washed
- 10 floz milk
- Salt and freshly ground black pepper
- 2 strips bacon de-rinded and chopped
- 1 tbsp butter
- 8 oz potato peeled and diced
- 2 medium carrots diced
- 1 medium onion chopped
- 15 floz boiling chicken stock
- 3 tbsps cornstarch
- Chopped parsley to garnish
Instructions
- Put fish into a saucepan with half the milk and simmer gently for 10 minutes.
- Drain fish, retaining milk and set aside, covered.
- Fry bacon in a clean, non-stick medium saucepan until crisp, add butter, then when melted, add onion and fry to soften.
- Add potato and carrot with reserved milk, remaining milk and the stock, simmer gently for 10 - 15 minutes, until potato and carrot are tender.
- Blend cornstarch with a little water and stir into the pan. Simmer for 5 minutes, stirring.
- Add fish with any juices, re-heat gently until thoroughly hot, and serve immediately, sprinkled with plenty of freshly chopped parsley.
Calories: 355 kcal
Carbohydrates: 28 g
Protein: 31 g
Fat: 13g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 82 mg
Sodium: 373 mg
Potassium: 956 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 5312 IU
Vitamin C: 15 mg
Calcium: 123 mg
Iron: 2 mg