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Smoked fish chowder
Smoked fish chowder
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 30g unsalted butter, chopped
  • 1 onion, sliced
  • 40.00 ml plain flour
  • 515.00 gm milk
  • 510.00 gm fish stock
  • 250.00 gm white wine
  • 3 medium potatoes, peeled and cut into 2cm cubes
  • 400g smoked cod, bones removed and flesh torn into large pieces
  • salt and cracked black pepper
  • 125.00 ml chopped flat-leaf parsley
Instructions:
  • In a large saucepan over medium heat, melt the butter until sizzling. Add the onion and cook, stirring occasionally, until it softens but doesn't brown, about 3-4 minutes.
  • Sprinkle in the flour and cook for 1 minute, keeping a close eye to prevent browning. Slowly pour in the milk, whisking until silky. Stir in the stock and wine, cooking for 3-4 minutes until slightly thickened.
  • Gently simmer the mixture (avoid boiling) and gently introduce the potatoes. Cook for 6-8 minutes or until the potatoes are tender.
  • Gently place the cod into the pan. Cook for an additional 5 minutes. Sprinkle with salt, pepper, and parsley, then give it a good stir. Serve promptly.

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