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Smoked Fish Chowder

for 4 to 6
(Suitable for smoked Haddock, Cod or Ling)

450g (1 lb.) Smoked Fish Fillet
110g ( lb.) Streaky Rashers
1 large Onion
1 large Potato
350ml ( pt.) Water
350 ml ( pt.) Milk
60g(2 oz.) Butter
60g (2oz.) Flour

Dice the rashers into small pieces
Melt the butter in a large heavy bottomed pot and add in the rashers.
Cook for about 5 mts until the rashers start to brown.
Dice the onion and potato into small pieces.
Add the onions to the pan and cook slowly for 4-5 mts.
Sprinkle over the flour and stir in well.
Gradually add the milk and water, whisking in well to make sure there are no lumps.
When this comes to the boil add the potato .
Grate in the pepper and simmer gently for 20 mts [ or until the potato is cooked]

Now cut the fish into small cubes and discard the skin and bones.
Put the fish into the soup and cook for another 10 minutes to cook through.
Season with salt now (it may not need any as the fish and the bacon can provide enough)

Serve as a lunch or supper.

August 24, 2009 07:49 AM | 0 Comments
  Martin Dwyer
Consultant Chef