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Smoked Fish Chowder

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Serves: 4
2 tbsp butter
1 onion, finely chopped
1 small celery stick, finely diced
250g / 9 oz potatoes, diced
55g / 2 oz carrots, diced
300ml / 10 fl oz boiling water
salt and pepper
350g / 12 oz smoked cod fillets, skinned and cut into bite-sized pieces
300ml / 10 fl oz milk

Melt the butter in a large saucepan over a low heat, add the onion and celery and cook, stirring frequently, for 5 minutes, or until softened but not browned.

Add the potatoes, carrots, water, salt and pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender. Add the fish to the chowder and cook for a further 10 minutes.

Pour in the milk and heat gently. Taste and adjust the seasoning, if necessary. Serve hot.

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