White Fish Chowder

Serves 4

Ingredients

1lb Cod, Haddock or Whiting, or any other white fish you like all skinned and filleted

2 tablespoons olive oil or a good sized knob of butter

1 onion, chopped as finely as possible

1 stick of celery, chopped finely

1 clove of garlic, crushed

1pint of hot water, or fish or vegetable stock

8 oz potatoes, peeled and diced into small cubes

1/2 pt milk

Salt and pepper to taste

1 tablespoon of chopped fresh parsley to garnish. (Spring onions or scallions also work well as a garnish for this dish.)

What you will need

1 large Saucepan

1 stirring spoon

1 ladle

4 deep soup bowls

Method

Heat the oil or butter in a saucepan on a low to medium heat and then add the onion, celery and garlic.

Cook these for 5 minutes stirring now and again until onions become soft and gold in colour.

Add the water or stock and the potatoes and cook for a further 10 minutes.

Cut the fish into roughly bite-size chunks making sure you have removed any skin and bones if present and add the pieces to the pan.

Bring the pan back to the boil, skim off any scum, and reduce the heat and simmer gently until the vegetables and fish are tender 5 minutes approximately depending on the size of fish.

As with most fish and vegetables, do not overcook them.

Allow to cool for a few minutes then add the milk, season to taste and re-heat gently (do not boil) before serving.

Ladle into the bowls

Sprinkle on the chopped parsley before serving.

Serves 4

Enjoy!

Are you looking for other fish dishes? Click here.

This is best served with fresh, thickly cut crusty bread