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Fish Chowder
Steaming bowls of homemade chowder will bring everyone to the table in a hurry. Serve with crackers or crusty bread.
Ingredients
3 teaspoons vegetable oil
1 cup chopped carrot
1 cup chopped celery
1 medium onion, chopped (about 1 cup)
6 teaspoons plain flour
3 cups fish stock
1 cup skimmed milk
1 large potato, cut into 2 cm chunky pieces
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon ground black pepper
500g firm white fish fillets, ling or ocean perch, skinned
Chopped thyme for garnish
Preparation
In a large pan. heat oil over a medium heat.
Add carrot, celery and onion.
Gently fry, stirring frequently until onion is soft, about 5 minutes.
Add flour and stir over heat with a wooden spoon, for 2 minutes
Add stock, milk, potatoes, thyme and pepper.
Bring to the boil, stirring continuously.
Reduce heat and simmer, covered, for 10 minutes.
Add fish and simmer for a further 10 minutes or until fish is cooked and flakes easily.
Serve immediately, sprinkled with thyme.
Serves 4
Preparation time
Cooking time
To make homemade fish stock
Gently fry 1 chopped onion in 3 teaspoons olive oil for 5 minutes in a large pan.
Add 1 kg fish bones, trimmings, heads and / or shells, 2 litres cold water.
1 cup dry white wine, 1 cup each chopped celery and parsley, 2 bay leaves and 6 peppercorns
Cover and bring to the boil
Reduce heat to low and simmer for 30 minutes.
Strain the liquid in a fine colander.
Discard solid ingredients.
Cool stock; refrigerate for up to 24 hours if not using immediately.
To store longer, freeze the stock.
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