Wednesday, 28 July 2010

Fish Chowder

We love fish chowder in my house. Devil Child will even get out of bed for this dinner! Today was a special treat (it is a long laborious process and needs to be a special treat) and this is how I did it. It takes about one hour from start to finish ... but is totally YUMMY!

Olive oil
1 Diced carrot
1 Diced onion
1 Pint water
1 Vegetable stock cube
2 Lemon
Salt and pepper
1 Tablespoon Worcestershire sauce
1 Diced tomato
1 Diced red pepper
1lb Cooked and mashed potato and other left over vegetables (carrot, sweet potato, etc)
Small packet frozen sweetcorn
2 Pints milk
1lb diced and boned cod
1lb diced and boned salmon
1lb prawns - mixed sizes
Handful chopped parsley

Dice onion and carrot and brown in a little olive oil
Add 1 pint water, stock cube and juice and skin of one lemon, salt and pepper and Worcestershire sauce
Add diced tomato and chopped pepper
Into the pot put the mashed vegetable mix as a thickener and the frozen sweetcorn
When well blended and warm add the milk
Bring gently to heat - do not boil or it may curdle
Add cod and cook for two minutes
Add salmon and cook for further two minutes
Add prawns and heat through thoroughly for another minute or two - do not overcook or they become rubbery - add this point test and either add more thickener or more thinner (potato mash or lemon juice)
Now stir in the juice of one more lemon (if needed) and top with chopped parsley

Serve with hot french bread and a good white wine. Serves four to six hungry people.

Towards The End Of Cooking
On The Table
Freshly Baked French Bread
Cannot show you the wine - I drank it all!    ZZZZZZZZZZZ


  1. This looks like a recipe worth pinching - it not only looks delicious, but it's also gluten free. I'd have to halve the quantities as there's only the two of us but I'll certainly give it a try.

  2. Thanks for the kind words Amanda ... all the ingredients are flexible ... can be made for two or twenty.


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