Tuesday, 29 December 2015

Fish Chowder - or use Shrimps/Prawns

Ingredients: serves 4

Couple of tblspns. of Olive oil - or oil and a knob of butter
1 small Onion peeled and chopped
(thinly sliced white part of a small Leek if wanted)
1 stalk of Celery - peeled and chopped
1/2 lb. Potatoes (250g.) - peeled and roughly chopped
approx. 14 fl. ozs. Fish stock - home-made preferably but stock cube is fine
approx. 14 fl.ozs. Milk
couple of bayleaves, small clove of Garlic - crushed
approx. 12 ozs. - lb.cod or haddock
(including a small amount of smoked haddock if wanted) *
herb of choice - parsley, corriander, thyme - chopped


1. Saute the onion and celery until just softened
2. Add the milk,stock and potatoes and simmer until the potatoes are almost cooked.
............ you can liquidise the soup at this stage - (or once the fish is added).
3. Add the fish - - and simmer until the fish flakes easily and is cooked through.
This shouldn't take very long. (5 mins? depending on the thickness of the fish)

**Taste for seasoning and serve, garnished with fresh chopped herbs of choice.

You could also add some sweetcorn, peas and/or throw in a few ready-cooked prawns. The prawns work well.

*use recipe with prawns/shrimp instead of cod or haddock or a mix of cod and shrimp.
**Liquidise the soup to make it smooth.

Add a little cream to serve.

Little Tip: If you have lots of shells left from the prawns - dont throw them away - you can use these to make lovely fish stock.

No comments: