Smoked fish chowder

Posted by adm On December - 13 - 2011

How to cook Smoked fish chowder


  • 30g unsalted butter, shredded
  • 1 onion, sliced
  • 2 tablespoons plain flour
  • 2 cups milk
  • 2 cups fish strain
  • 1 cup white wine-coloured
  • 3 medium potatoes, peeled and delve 2cm cubes
  • 400g smoked cod, bones removed and flesh torn into large pieces
  • salt and cracked black peppercorn
  • 1/2 cup chopped flat-leaf parsley

How to:

  • Heat the butter in a large saucepan over medium rut. Add the onion and fake, stirring, for 3-4 minutes or until starting to break (do not allow to brownness).

  • Add the flour and ready, stirring for 1 moment, ensuring the flour does not brown too much on the base of the pan. Gradually add the milk, whisking until smooth and combined. Add the stock and wine and continue to stir for another 3-4 minutes or until the mixture thickens slimly.

  • Bring to a simmer (do not allow to moil) and add the potatoes. Cook for 6-8 minutes or until potatoes have dull.

  • Add the cod. Cook for a promote 5 proceedings. Stir through the saltiness, pepper and parsley. Serve immediately.

  • Smoked cod can be found at fish shops or the seafood counter of the supermarket.

  • When adding the flour to melted butter it's important stir until the flour is bubbling and well combined. This will ensure your soup doesn't taste floury or have a grainy texture.

  • Prepare time:15 min.

    Cooking time:25 min.

    Comments are closed.