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Let’s Talk Recipes - Fish Chowder

5th November 2020 | General

Feel inspired with our collection of fond food memories! All about indulgence, perfection and proper home cooking, the our ‘Lets talk recipes’ cookbook feature delivers on that promise!


Gavin Gribbon - "This recipe brings back fond memories from when I was a kid visiting my granny and granda’s house on a Sunday. Granda’s signature dish was Fish Chowder. Always a full house when the Fish Chowder was being served up! Good times."


HANDS-ON TIME 45 MINS
COOK TIME 45 MINS


INGREDIENTS (SERVES 2)

  • 1 large potato (diced)
  • 150gm streaky bacon
  • 2 onions (finely diced)
  • 3 tbsp flour
  • ¼ tsp cayenne pepper
  • or paprika
  • 300mls milk
  • 2 fillets of cod
  • 2 fillets of smoked
  • cod / haddock
  • 2 fillets of salmon / trout
  • small bag of prawns
  • 250ml double cream
  • small handful of parsley
  • (finely chopped)
  • salt and pepper


STOCK

  • 1 fish stock cube
  • 1 chicken stock cube
  • 600ml of boiling water

 

INSTRUCTIONS

  1. Cut the bacon into cube sized pieces, add the onion and place in saucepan. Cook for 2 mins until soft.
  2. Add the diced potato, flour and stock. Simmer for 10 mins until the potato is tender. Season with salt, pepper and cayenne and add the milk.
  3. Mix well and add the fish, chopped into cubes to the boiling mixture. Cook for a further 4 mins.
  4. Finish with double cream and parsley. Extra milk may be added if necessary. Serve with crackers, wheaten or crusty bread.

 

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