Fish chowder
From Bradnor
⇐ Cooking ⇐ Recipes from special guests
Ingredients
- selection of fish off the bone or shell - salmon, cod, smoked haddock, shellfish
- butter
- flour
- 1 onion, finely chopped
- fish stock, or bisque - from fish shop, jar or homemade
- milk
- 4 Tbsp cream
- chilli flakes
- some cooked potatoes, cut into chunks
- sal & pepper
Method
- Fry a chopped onion in the butter until soft. Stir in some flour - about equal in weight to the butter used - to make a roux and cook for a minute or two.
- Pour in fish stock/jar of bisque or whatever. Add chilli flakes, season. Stir in some milk and about 4 Tbsp cream. You are looking for a soupy consistency. #Add fish e.g. some salmon, cod, smoked haddock and a packet of mixed shellfish.
- Add the potatoes and gently cook till fish is cooked and potatoes are heated through.
- Check seasoning, sprinkle with parsley and serve with crusty bread.
Helen
fish
Fish chowder
